Sole en Goujons

• 4 good-sized fillets of sole
• seasoned flour
• 1 large egg
• 1 dessertspoon

Ask the fishmonger to skin and prepare the sole fillets for you. Rinse and pat them dry. Cut each fillet in half making a slantwise cut right across – the same angle as you would slice a French loaf. Then cut each half lengthways into 3–4 narrow strips goujons. Toss these in seasoned flour, then shake in a sieve to get rid of the surplus flour. Lightly mix the egg and oil in a shallow pl