Goujons of Sole Recipe
Ingredients
| Flounder | 1 Kilogram | |
| Flour | 75 Gram, seasoned | |
| Eggs | 3 | |
| Breadcrumbs | 175 Gram, dried | |
| 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.
Chef
