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Goujons of Sole With Seafood Sauce
- Serves
4
- Difficulty
Medium
Published 1977
Plump fillets of sole are cut into thin strips, breadcrumbed and fried to a delicious crispness for this recipe. But sole is an expensive fish, so serve this as a first course instead of a main dish. As a change from the more usual tartare sauce, offer a delicious tangy seafood sauce.
Ingredients
4 - seasoned flour
1 2 teaspoons
Method
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
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