4 (6 ounce) fillets sole
2 eggs, beaten
1 cup dry bread crumbs
1 quart vegetable oil for frying
1 cup butter
2 cloves garlic, crushed
1 cup chicken broth
1/4 cup white wine
1 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh parsley
Dip fillets in beaten egg, and then in bread crumbs.
In an electric fryer, heat oil to 375 degrees F (190 degrees C). Fry fish until golden brown. Transfer to a dish, and keep warm.
In a small saucepan, melt butter over medium heat. Add garlic, and saute for 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; bring to a boil. Season with salt and pepper. Remove from heat, and stir in chopped parsley. Serve butter sauce over fish fillets.