|2 pounds||sole fillets||1 kg|
|1||egg, beaten with a pinch of salt|
| flour, mixed with breadcumbs|
|19 ounce can||tomato juice||560 ml|
|1 cup||tomato ketcup||250 ml|
|oil for frying|
Prepare fish by cutting into 3 inch (8 cm) long pieces. Dip into egg, coat with flour and breadcrumbs. Fry in oil until golden brown, then allow to cool.
Pour tomato juice and ketchup into saucepan. Add onion and all spices; simmer for 10 minutes. Remove from heat and let cool. Arrange fish in square bowl or serving dish. Pour sauce over, cover, and refrigerate overnight. Serve cold.