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Fried sole

Difficulty: Easy Doses:

4 sole,

150 g of type 00 flour,

1 litre of olive oil,



The sole, sogliola in Italian language,  has been for many of us the first contact with fish: its lean and protein-rich meat is in fact particularly suitable for children. It is a fish living in the deep seabed, with the eyes on the side where the skin is brown-greenish. The white part instead is the one that normally rests on the bottom.

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