Ask the fishmonger to skin the sole fillets and remove them from the bone. Rinse and pat dry. Halve each fillet, making a slanting cut right across – the same angle as you would cut a French loaf. Then cut each half into three or four narrow strips or goujons.
Toss the pieces of fish in seasoned flour, then shake in a sieve to get rid of the surplus flour. Lightly mix the egg and