Cut each lemon sole fillet diagonally across into finger-sized thick strips.
Mix the breadcrumbs with the grated parmesan and cayenne pepper and set aside.
Heat some oil for deep frying to 190°c or until a cube of day-old bread will brown in about a minute. Line a baking tray with plenty of kitchen paper.
Coat the goujons a few at a time in the flour, then in beaten egg and finally in the breadcrumb mixture, making sure that they all take on an even coating and remain separate.
Drop a small handful of goujons into the oil and deep fry for about 1 minute until crisp and golden. Lift out with a slotted spoon onto the tray to drain and repeat with the remainder, making sure the oil has come back to temperature first.
Place the goujons onto 4 warmed plates and garnish with the lemon wedges.
Serve with a mixed whole leaf or herb salad, dressed with a little extra virgin oil and some seasoning.
Supported by
You will need
Lemon sole 450g, skinned fillets
Fresh white breadcrumbs 100g
Parmesan 25g, finely grated
Cayenne pepper 1⁄2 tsp
Sunflower oil for deep frying
Plain flour 50g
Eggs 3, beaten
Sea salt
Lemon wedges to serve
Method
Cut each lemon sole fillet diagonally across into finger-sized thick strips.
Mix the breadcrumbs with the grated parmesan and cayenne pepper and set aside.
Heat some oil for deep frying to 190°c or until a cube of day-old bread will brown in about a minute. Line a baking tray with plenty of kitchen paper.
Coat the goujons a few at a time in the flour, then in beaten egg and finally in the breadcrumb mixture, making sure that they all take on an even coating and remain separate.
Drop a small handful of goujons into the oil and deep fry for about 1 minute until crisp and golden. Lift out with a slotted spoon onto the tray to drain and repeat with the remainder, making sure the oil has come back to temperature first.
Place the goujons onto 4 warmed plates and garnish with the lemon wedges.
Serve with a mixed whole leaf or herb salad, dressed with a little extra virgin oil and some seasoning.
Cut each lemon sole fillet diagonally across into finger-sized thick strips.
Mix the breadcrumbs with the grated parmesan and cayenne pepper and set aside.
Heat some oil for deep frying to 190°c or until a cube of day-old bread will brown in about a minute. Line a baking tray with plenty of kitchen paper.
Coat the goujons a few at a time in the flour, then in beaten egg and finally in the breadcrumb mixture, making sure that they all take on an even coating and remain separate.
Drop a small handful of goujons into the oil and deep fry for about 1 minute until crisp and golden. Lift out with a slotted spoon onto the tray to drain and repeat with the remainder, making sure the oil has come back to temperature first.
Place the goujons onto 4 warmed plates and garnish with the lemon wedges.
Serve with a mixed whole leaf or herb salad, dressed with a little extra virgin oil and some seasoning.
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