Scrumptious Sunday

Fish

Lemon and pepper Lemon sole goujons with tartare sauce

Serves: 4

 

Method
1. Mix the breadcrumbs with the lemon zest and pepper and leave to one side.
2. Cut each lemon sole or sole fillets into strips on the diagonal about 1cm thick.
3. Heat the oil in a deep-fat fryer or deep saucepan to 190oC.
4. Coat the fish in flour, then the beaten egg and finally the crumbs; a few pieces at a time, making sure all the fish is coasted thoroughly.
5. 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.
6. Once cooked, remove onto some kitchen paper to drain.
7. For the tartare sauce mix together the mayonnaise, capers, gherkins and parsley and season.
Serve with salad or if you're feeling naughty thickly cut homemade chips.
Fish goujons also make fantastic children's food, just leave out the pepper, swap the white breadcrumbs for wholemeal ones and tone down the sauce.