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
