Sole goujons with tartare sauce

Sole goujons with tartare sauce

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

Sometimes the simplest things are the best: tender morsels of fish in a crunchy coating with a sharp tartare sauce. Just perfect accompanied by a green leaf salad dressed with olive oil and lemon juice.

Ingredients

Quantity Ingredient
450g dover sole or lemon sole fillets, skinned
125g fresh fine breadcrumbs
1/2 teaspoon cayenne pepper
sunflower oil, for deep-frying
50g plain flour
3 eggs, beaten
sea salt
freshly ground black pepper
lemon wedges, to serve

For the tartare sauce

Quantity Ingredient
100g mayonnaise
2 tablespoons chopped capers
4 chopped gherkins
1 tablespoon chopped flat-leaf parsley

Method

  1. To make the tartare sauce, combine all the ingredients in a small bowl and season. Set aside.
  2. For the goujons, heat the oil in a deep-fat fryer to 190°C or in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it (note: hot oil can be dangerous; do not leave unattended).
  3. Cut the sole fillets on the diagonal into strips about 2cm thick. Mix the breadcrumbs with the cayenne pepper on a plate, put the flour on a separate plate and the beaten eggs in a bowl.
  4. Working in batches, coat a few of the fish strips in flour, then the beaten egg and finally the breadcrumbs. Carefully place into the hot oil and cook for about 1 minute until crisp and golden brown, then drain on kitchen paper. Repeat until all the goujons are cooked.
  5. Pile the goujons in a dish or on plates and serve with lemon wedges and tartare sauce.
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