Hand-picked places to eat, stay, shop & cook in the South West

Goujons of lemon sole with parmesan breadcrumbs

Published on December 17, 2014
Home » Good stuff » Goujons of lemon sole 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 4

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


  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.

Susy Atkins Recommends: “For the lemon sole goujons with parmesan breadcrumbs I’d head straight for a light and super-refreshing Italian white like soave or gavi.”

The Seafood Restaurant, Riverside, Padstow, PL28 8BY

Find this dish and more top chef recipes in The Great British Cookbook, priced from £12. All profits go to Macmillan Cancer Support and Hospitality Action.

Also try

Pan-fried scallops with pea puree and a shallot and smoked bacon veloute

Michael Caines shares his indulgent recipe for panfried Brixton scallops served with pea puree and a shallot and bacon velouté

Crispy Cornish Monkfish

The Bath Priory's head chef Sam Moody shares his zingy recipe for crispy monkfish with tomato compote and curried mayonnaise

Herb crusted cod

Adding a crust to your fish helps to keep it beautifully moist, as in this herb crusted cod recipe from Pengelly's