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Lemon sole goujons with parmesan breadcrumbs

Rick Stein shares his recipe for lemon sole goujons with parmesan breadcrumbs
Goujons of Lemon Sole

This is one of those “one taste and you’ll want to finish the lot” dishes and a great way to bring out the flavour of a delicate sweet tasting fish

Serves    6
  • 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
  1. Cut each lemon sole fillet diagonally across into finger-sized thick strips.
  2. Mix the breadcrumbs with the grated parmesan and cayenne pepper and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Place the goujons onto 4 warmed plates and garnish with the lemon wedges.
  7.  Serve with a mixed whole leaf or herb salad, dressed with a little extra virgin oil and some seasoning.

Supported by

Indy Cafe Cookbook Volume 2

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

  1. Cut each lemon sole fillet diagonally across into finger-sized thick strips.
  2. Mix the breadcrumbs with the grated parmesan and cayenne pepper and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Place the goujons onto 4 warmed plates and garnish with the lemon wedges.
  7.  Serve with a mixed whole leaf or herb salad, dressed with a little extra virgin oil and some seasoning.
Churchill Recreate
South West 660
SW660
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  • 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
  1. Cut each lemon sole fillet diagonally across into finger-sized thick strips.
  2. Mix the breadcrumbs with the grated parmesan and cayenne pepper and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Place the goujons onto 4 warmed plates and garnish with the lemon wedges.
  7.  Serve with a mixed whole leaf or herb salad, dressed with a little extra virgin oil and some seasoning.

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