Sole Goujons with Thai Dip

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 575 g/1ΒΌ lb fillets Dover sole (cod can be substituted for the sole)
  • 225 g/8 oz Japanese breadcrumbs (obtainable in Oriental supermarkets)
  • 4 eggs beaten with 8 tablespoons of cold water
  • salt and freshly ground black pepper
  • flour
  • oil for deep-frying


    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).