Goujons of sole with dill mayonnaise

  • Preparation Time20 mins
  • Cooking Time5 mins
  • Serves16
  • DifficultyEasy
2 fillets lemon sole, skinned
110g cornflour
Salt and freshly ground black pepper
225g breadcrumbs or 450g Japanese panko
2 eggs
225ml groundnut or grapeseed oil, as needed depending on the size of pan
225ml mayonnaise, preferably organic
Small bunch dill, about 80g
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.

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