Goujons of sole with dill mayonnaise

1) Cut the sole fillets in half lengthways, and then slice each half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet.

2) Put the cornflour into a shallow bowl and season with salt and pepper. Put the breadcrumbs or panko into another shallow bowl, and beat the eggs together in a third bowl.

3) Dip each goujon into the seasoned cornstarch, coating it well, then into the beaten egg, and finally into the breadcrumbs. Lay the goujons on a cooling rack for a while – or at this point you can freeze them in layers of baking parchment in an airtight container.

4) Heat the oil in a shallow pan. Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen towel, as you go, to remove excess oil.

5) For the dill mayonnaise, put the mayonnaise into a bowl and stir in finely chopped dill. Stir in some lime juice and taste for seasoning. Serve with the prepared fish.

Cook's Note: Makes about 3 servings as a main course; 5 as a starter.

Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site.