SoleVideo: 01:58

Description

Sole is best fried whole. This means that a gutted fish only needs to have its skin and fins removed before cooking. Make sure you are working under hygenic conditions.

Step by step instructions

1. Bring a small pan of water to the boil. Dip the tail of the sole in the hot water for two to three seconds.
2. Using a paring knife, gently scratch the skin up and away from the tail so that you can get a hold on it. Hold the fish with two tea towels and tug the skin away in one go from tail to head.
3. Finally, cut along the fillet with a pair of fin shears. Remove the head, ragged edges and all fins.