Goujons of sole with dill mayonnaise

Chef: Nigella Lawson

Kids with love these sole goujons and they also make a lovely no-fuss starter.

2 lemon sole fillets, skinned

70g cornflour

100g breadcrumbs

2 eggs

250ml groundnut or rapeseed oil, or as needed (depending on size of pan)

Salt and pepper

DILL MAYONNAISE:

200g mayonnaise, preferably organic

15g (small bunch) dill

1/2-1 teaspoon lime juice to taste

Salt and pepper to taste

Cut the sole fillets in half lengthways, and then slice each fillet half into about four long strips on the diagonal. This will give you eight goujons from each fillet.

Put the cornflour into a shallow bowl and season with salt and pepper. Put the breadcrumbs into another shallow bowl, and beat the eggs in an additional bowl.

Dip each goujon into the seasoned cornflour, coating it well, then the beaten egg, and finally the breadcrumbs.

Lay the goujons on a cooling rack for a while, and heat the oil in a pan. (Or at this point you can freeze them in layers of baking parchment in an airtight container.)

Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen paper as you go, to get rid of excess oil.

Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayo.

Stir in some lime juice and taste for seasoning.

Serves
4

Main ingredients
Fish

Recipe Type
Starters, Party Food, Entertaining, Family Dinners, Quick Meals, Side Dish, Snacks

Special Info
Nut free, Pregnant Mums

Level of Difficulty
Easy