GOUJONS OF SOLE AND DILL MAYONNAISE

Goujons of Sole and Dill Mayonnaise image

Goujons have fallen out of favor over the last two decades, but it is hard to work out why. The crunch of the bread crumb casing, the tender, yielding softness of the white fish within: this is a fishfinger taken to the highest level. The traditional accompaniment is a tartar sauce, but my favourite sauce is a dill mayonnaise, with perhaps some cornichons tumbled on a plate nearby. Consider these a fabulously quick starter when you've got people over or a real treat of a midweek supper for two. The trick is to prepare ahead for that. I make up a vast batch of these and freeze them. Then, when it's dinner time and I don't know what I'm going to cook, I heat some oil in a pan and fry a handful from frozen. They barely need an extra minute. I prefer to fry in batches in a small saucepan rather than fill a frying pan with a lot of oil and try and get them all done at once. If you can find the Japanese seasoned bread crumbs, panko, then get them: they create an almost feathery but crunchy casing.

Provided by Nigella Lawson : Food Network

Categories appetizer

Time 25m

Yield 16 pieces, about 3 servings as a main course; 5 as a starter

Number Of Ingredients 9

Previous Next

Ingredients

2 fillets lemon sole, skinned
1/2 cup cornstarch
Salt and freshly ground black pepper
1 cup breadcrumbs or 2 cups panko
2 eggs
1 cup groundnut or grapeseed oil, as needed depending on the size of pan
1 cup mayonnaise, preferably organic
Small bunch dill, about 1/3 cup
1/2 to 1 teaspoon lime juice, to taste

Steps:

Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet.
Put the cornstarch into a shallow bowl and season with salt and pepper. Put the bread crumbs or panko into another shallow bowl, and beat the eggs together in an additional bowl.
Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs.
Lay the goujons on a cooling rack for a while, and heat the oil in a pan. (Or at this point you can freeze them in layers of baking parchment in an airtight container.)
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.
For the Dill Mayonnaise:
Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise. Stir in some lime juice and taste for seasoning. Serve with the prepared fish.

Comment
Leave a comment

md saidul ‡¶ê

[email protected]

The sole was a bit overcooked. I'll reduce the cooking time next time.

Hamza saeed Raja

[email protected]

This recipe is a bit too bland for my taste. I added some lemon juice and pepper to the sole before cooking it.

jason castaneda

[email protected]

I'm not a fan of mayonnaise, so I omitted it from the recipe. The sole was still delicious.

Caio Torr

[email protected]

I had some trouble finding sole, so I used tilapia instead. It turned out just as good.

Mohamed Shariffdin

[email protected]

This recipe is a keeper! I'll definitely be making it again.

HILLARY NAWAALI

[email protected]

The dill mayonnaise is a great addition to this dish. It adds a nice pop of flavor.

Gull rangaa

[email protected]

I followed the recipe exactly and the sole turned out perfect. My family loved it!

Prasanna Malinga

[email protected]

This recipe is a bit time-consuming, but it's worth the effort. The sole is so flaky and delicious.

Harish Tekwani

[email protected]

I'm not a big fan of sole, but I really enjoyed this recipe. The crispy coating and the dill mayonnaise made all the difference.

Shafeeq Mulliyakurssi

[email protected]

I was a bit skeptical about the dill mayonnaise, but it was actually really good. It added a nice tang to the dish.

Scott Flom

[email protected]

This is my new favorite fish recipe. It's so easy to make and the results are always delicious.

Yolly Fakude

[email protected]

The dill mayonnaise was amazing! I'll definitely be using it on other dishes.

nawaz typest

[email protected]

I've made this recipe several times and it always turns out great. The sole is always crispy and flaky, and the dill mayonnaise is the perfect complement.