Goujons of Sole with Dill-Caper mayonnaise and lemon salt

Goujons of Sole with Dill-Caper mayonnaise and lemon salt

Ingredients                  serves 4

For the goujons
4 large Lemon sole fillets (skinned)
70g Plain flour
150g white breadcrumbs or Panko
2 large free-range eggs
250ml sunflower oil
A good pinch of paprika
Salt & freshly ground pepper

For the dill mayonnaise
200g Home made mayonnaise
2tbsp chopped dill
2tbsp capers
1tsplime juice
Salt & freshly ground pepper
For the dill-caper mayonnaise:
Put the all the ingredients of the mayonnaise in a blender and blend to a puree.

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 flour into a shallow bowl and season with paprika, salt and pepper. Put the breadcrumbs or panko into another shallow bowl, and beat the eggs in an additional bowl.
Dip each goujon into the seasoned flour, coating it well, then the beaten egg, and finally the breadcrumbs.

Heat the oil in a deed sided pan. Fry the goujons for about 2 minutes, or until crisp and golden. Remove onto pieces of kitchen paper as you go, to get rid of excess oil. Serve with dill-caper mayonnaise, salad leaves and lemon salt.

*Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods. Panko’s crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. The flakes tend to stay crispier longer than standard breadcrumbs.