450g/1Ib sole or lemon sole fillets, skinned
sunflower oil for deep-frying
50g/1¾oz plain flour
salt and freshly ground black pepper
3 medium eggs, beaten
125g/4½oz fine fresh breadcrumbs
½ tsp cayenne pepper
2 lemons cut into wedges
- Cut each sole or lemon sole fillet into strips, on the diagonal, about 1cm/½ in thick. Mix the breadcrumbs with the cayenne pepper and leave to one side. Heat the oil in a deep fat fryer to 190°/375°F.
- Season the flour with salt and pepper. Coat the fish in the seasoned flour, then dip first in the beaten egg and then in the breadcrumbs. Do a few pieces at a time, making sure all the fish is coated in each of the three dips.
- Place a few of the goujons in the fryer at a time and cook for about one minute, until crisp and golden brown. Repeat until all the goujons are cooked. Once cooked, remove on to some kitchen paper to soak up the excess oil.
- Pile the goujons in a dish or on plates, season, and serve with the lemon wedges. They're great with a mixed, dressed green leaf salad.