Goujons of Sole and Dill Mayonnaise
- Level: Easy
- Yield: 16 pieces, about 3 servings as a main course; 5 as a starter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1519
- Total Fat
- 139
- Saturated Fat
- 18
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 22
- Cholesterol
- 186
- Sodium
- 1073
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
2 fillets lemon sole, skinned
1/2 cup cornstarch
Salt and freshly ground black pepper
1 cup breadcrumbs or 2 cups panko
2 eggs
1 cup groundnut or grapeseed oil, as needed depending on the size of pan
Dill Mayonnaise:
1 cup mayonnaise, preferably organic
Small bunch dill, about 1/3 cup
1/2 to 1 teaspoon lime juice, to taste
Directions
- Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet.
- Put the cornstarch into a shallow bowl and season with salt and pepper. Put the bread crumbs or panko into another shallow bowl, and beat the eggs together in an additional bowl.
- Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs.
- Lay the goujons on a cooling rack for a while, and heat the oil in a pan. (Or at this point you can freeze them in layers of baking parchment in an airtight container.)
- Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen towel, as you go, to remove excess oil.
- For the Dill Mayonnaise:
- Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise. Stir in some lime juice and taste for seasoning. Serve with the prepared fish.