Goujons of sole

Goujons of sole

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 skinless white fish fillets, such as lemon sole, each about 170 g
150g plain flour, mixed with a large pinch of salt
2 large eggs
150g fresh white breadcrumbs
oil, for deep-frying
salt

To serve

Quantity Ingredient
1 lemon
300ml Mayonnaise, use tartare sauce variation

Method

  1. Cut the fish fillets on the diagonal into finger-sized strips.
  2. Spread the seasoned flour out on a plate. Crack the eggs into a bowl and beat to loosen. Spread the breadcrumbs out on another plate. Coat the fish pieces first in the flour, dusting off excess, then turn each piece through the beaten egg and finally coat with the breadcrumbs, ensuring they are fully and evenly coated.
  3. As you coat each piece of fish with breadcrumbs, twist it in the middle (so it doesn’t lie flat) and place on a wire rack set over a tray. Refrigerate, uncovered, for at least 15–20 minutes, for the coating to dry, which will help to keep it crisp. Heat the oven to 120°C. Cut the lemon, for serving, into wedges.
  4. One-third fill a large, deep, heavy saucepan with oil and heat to 190°–193°C, or until a small piece of bread dropped into the oil sizzles and browns in 30–40 seconds.
  5. Using a slotted spoon, carefully lower the goujons into the oil a few at a time and deep-fry for 2–3 minutes, depending on size, until crisp and golden. To check, break one in half and check the flesh is opaque throughout. Carefully remove the goujons from the oil and place on a tray lined with kitchen paper, to absorb excess oil. Sprinkle lightly with salt and transfer to the low oven, door ajar, to keep warm. Repeat with the remaining pieces of fish.
  6. Serve the sole goujons with the tartare sauce and lemon wedges.

Variations

  • Goujons with dill mayonnaise: Replace the tartare sauce with mayonnaise and stir in 1 tablespoon finely chopped dill and ¼ teaspoon finely grated lemon zest.

    Coriander goujons with chipotle mayonnaise: Add 3 tablespoons finely chopped coriander to the beaten eggs. Replace the tartare sauce with mayonnaise and stir in 1–2 teaspoons chipotle paste, to taste, before serving.

    Chilli goujons with lime mayonnaise: Add 1 teaspoon chilli powder to the seasoned flour. Replace the tartare sauce with mayonnaise and stir in the finely grated zest and juice of 1 lime.
Tags:
Leiths School of food and wine
cookery course
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