Wash all the fish in water thoroughly.
Organise in 3 bowls, 1 with flour mixed with a bit of salt and pepper, 1 with fresh eggwhisked well and 1 bowl with a third of the breadcrumbs.
Now work in a conveyor belt method.
Cover the sole fillets in flour, from all the sides.
Dip into the egg.
Cover in bread crumbs.
Transfer to a plate - and so on until all the fish are covered.
Heat half cm layer of canola oil in a large skillet.
Fish fry on both sides all around - 3 minutes (until golden) and place on the paper towels.
It's ready. Serve with chips or baked potatoes, lemon wedges, and of course - a nice pile of vegetables.
Enjoy!