Goujons of Sole With Seafood Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

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.


  • 4 good-sized fillets of sole
  • seasoned flour
  • 1 egg
  • 2 teaspoons


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