Goujons of Sole with Lemon
Ingredients:
– 450g Sole or Lemon Sole Fillets, skinned
– 125g fine fresh Breadcrumbs
– ½ tsp Cayenne Pepper
– Sunflower Oil for deep frying
– 50g Plain Flour
– 3 Medium Eggs, beaten
– Salt and Pepper, to taste
– 2 Lemons, cut into wedges
Method:
1. Cut each Sole or Lemon Sole fillet into strips, on the diagonal, about 1cm thick. Mix the Breadcrumbs with the Cayenne Pepper and leave to one side. Heat the oil in the fryer to 190°C/375°F.
2. Coat the fish in the flour, then dip first in the beaten Egg and then in the Breadcrumbs. Do a few pieces at a time, making sure all the fish is coated in each of the three dips.
3. Place a few of the goujons in the fryer at a time and cook for about 1 minute, until crisp and golden brown. Repeat until all the goujons are cooked. Once cooked, remove on to some kitchen paper to soak up the excess oil.
4. Pile the goujons in a dish or on plates, season, and serve with the lemon wedges. They’re great with a mixed, dressed green leaf salad.
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