6 thin fillets of sole (or flounder) 12 cup tomato catsup 1 cup fine, dry bread crumbs Salt and pepper Parsley for garnish
Dip each slice of fish into catsup, then into bread crumbs which have been seasoned with salt and pepper. (Cut fish as near 4 x 2 x 1/4 as possible without wasting it). Shallow-fry in hot shortening, 1 inch deep in heavy frying pan, until golden brown. Drain on absorbent paper, serve hot, garnished with parsley.