Goujons of Sole and Dill Mayonnaise

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My husband bought a pound of frozen hake and asked me to cook it. I ran across this recipe and decided to give it a try. I cut each filet in 4 pieces (it's a smaller but thicker fish than sole and prepared it as directed. It turned out quite edible--a very pleasing texture (although the hake would not be my fish of choice!

I breaded the pound but only fried up half for our meal--the other half I froze. I used virtually all of the cornstarch and egg, but wound up throwing at least a cup of panko away. Next time I will just start with 1 cup and be prepared to add a little more as needed at the end. Because the pieces are small, I fried in batches in a small cast iron frying pan so it didn't require a great deal of the grapeseed oil. However, be aware that if you use a less delicate fish than sole, you will need to fry it longer than 2 minutes!

I looking forward to trying this recipe with a better quality fish!

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We really like this recipe. Finally, I have found the secret to keeping the breading on the fish. I also tried this process with chicken strips. Wonderful. Family loves it! Thanks Nigella. You are my favorite.

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My husband and I loved these recipes. I fixed the fish exactly as called for except I used peanut oil for frying. I didn't have any fresh dill for the sauce, however, so I used dried dill and it was delicious! The only thing I might add next time is a little salt to the panko so that the fish come out a bit saltier. Regardless, these are definitely worth trying!

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Delicious...a far cry from the "fishsticks" you remember from the junior high school cafeteria. Easy, fast and excellent with a good cole slaw and potatoes. Thanks, Nigella!

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I to made a big batch of these and froze them. It worked out great. Put a little less dill and more lemon in for my daughter and put more dill in for my son. This will definitely be a freezer staple.