Goujons of Sole Recipe
Ingredients
1 kg (2 lb) sole or flounder fillets
75 g (3 oz) (3/4 cup) seasoned flour
3 eggs
175 g (6 oz) (21/4 cups) dried breadcrumbs
Oil for deep frying
Directions
1 Cut the fillets into small strips, 5 cm (2 in) long and 5 mm (1/4 in) thick.
Roll them in the seasoned flour and shake off the excess.
Dip them in the egg and roll them in the breadcrumbs.
2 Heat the oil to 190°C, 375°E Fry the goujons for 1-2 minutes until golden.
Drain and serve them with lemon wedges and a bowl of tartare sauce.
Roll them in the seasoned flour and shake off the excess.
Dip them in the egg and roll them in the breadcrumbs.
2 Heat the oil to 190°C, 375°E Fry the goujons for 1-2 minutes until golden.
Drain and serve them with lemon wedges and a bowl of tartare sauce.
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