Sole Amandine - cooking recipe

Ingredients

6 large sole fillets
2 beaten eggs
1 1/2 c. shaved almonds
1/3 c. flour
1/3 c. cornmeal
1/3 c. bread crumbs
1/3 c. corn oil

Preparation

Wash and dry the fish fillets.
Dip first in egg, then in almonds and last in flour, cornmeal and crumbs mixed well together. After breading, refrigerate for several hours.
When the breaded fillets have rested, fry in oil heated to 375\u00b0, turning only when browned on one side.
Remove after browning to paper towels to drain fat.
Serve hot with lemon wedges.