Recipe courtesy of Gourmet Magazine

Sole Goujons with Paprika Salt

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  • Level: Intermediate
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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8 cups vegetable oil

1 tablespoon salt, plus 3/4 teaspoon

1/4 teaspoon smoked paprika (sweet or hot) or 1 teaspoon regular paprika (sweet or hot), plus

2 pound sole fillets, skinned

1/4 teaspoon pepper

3/4 cup instant flour plus 1/4 cup

1 cup chilled fresh seltzer or club soda


  1. Heat oil in a 4 quart heavy pot over moderate heat until deep-fry thermometer registers 375 degrees F.
  2. Stir together 1 tablespoon the salt and 1/4 teaspoon of paprika in a small bowl.
  3. Make batter and fry fish: Pat sole dry, then cut crosswise on a diagonal into 1/2-inch wide strips.
  4. Whisk together flour, 1/4 teaspoon of remaining paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then whisk in seltzer. Working with 6 pieces at a time, dredge fish first in 1/4 cup instant flour, pat off excess. Then dip in batter to coat, shaking off excess, and fry, turning occasionally, until golden brown and fish is just cooked through (cut a piece open to test), 2 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then sprinkle with some of paprika salt. Skim any bits of fried batter from pot and return oil to 375 degrees F between batches.
  5. Serve with remaining paprika salt on the side, for dipping.