Cut the fillets of Dover sole into thinnish strips (little finger thick). Dip the strips in flour and shake off any excess.
Season the eggs with salt and pepper. Add the water and beat lightly with a fork. Dip goujons into the egg and then into the Japanese breadcrumbs. Deep fry the goujons in hot oil, until golden. Drain on absorbent paper. Serve with Thai dip (prik nam pla).
© 1993 Ann and Franco Taruschio. All rights reserved.