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This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

230. PELAYA AND FLOUNDER OR SOLE. Scale the pelaya well and open it through the side; and when you want to fry it, cast on a little salt, and heat the oil; and when it is hot, cast in the pelaya. And just as it shrinks or withdraws, turn it promptly to the other side, and press your hand(?) over it so that it does not return to shrinking; and when it is well fried, it needs to be eaten with pepper and cut lemons; and then take a little of your oil with which it was fried, and as much again of vinegar, and put it on top of the pelaya, and upon the other things.

And know that the pelaya is a royal fish, and it is as good to eat cold as hot; and they are very good in escabeche with your bay leaves. And it is a species of flounder, and the sole also, except that they are bigger than the flounders, but their meat is not as good to eat.