Best 3 Sole Goujons With Paprika Salt Recipes
**Sole Goujons with Paprika Salt: A Culinary Symphony of Flavors**
Indulge in the culinary symphony of sole goujons, where tender and flaky sole fillets are transformed into golden-brown delights, perfectly complemented by a piquant paprika salt. This sophisticated dish offers a harmonious blend of textures and flavors, making it an irresistible choice for seafood enthusiasts. Alongside the sole goujons, the article presents an enticing array of recipes that cater to diverse tastes. Discover the zesty flavors of ceviche with its vibrant mix of fish, citrus, and herbs. Embark on a culinary journey to the Mediterranean with the classic bouillabaisse, a sumptuous seafood stew bursting with flavors of saffron and fennel. For a taste of French elegance, try the elegant sole meunière, where delicate sole fillets are pan-fried to perfection in a simple yet flavorful butter sauce. Each recipe promises a unique culinary experience that will tantalize your taste buds and leave you craving more.
GOUJONS OF SOLE AND DILL MAYONNAISE
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
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.
SOLE GOUJONS WITH PAPRIKA SALT
Categories Fish Appetizer Fry Cocktail Party Quick & Easy Spring Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 main-course or 6 hors d'oeuvre servings
Number Of Ingredients 7
Steps:
- Heat oil and make paprika salt:
- Heat oil in a 4-quart heavy pot over moderate heat until thermometer registers 375°F.
- Stir together 1 tablespoon salt and half of paprika in a small bowl.
- Make batter and fry fish:
- Pat sole dry, then cut crosswise on a diagonal into 1/2-inch-wide strips. Whisk together flour, remaining paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then whisk in seltzer. Working with 6 pieces at a time, dip fish in batter to coat, shaking off excess, and fry, turning occasionally, until golden brown and fish is just cooked through (cut a piece open to test), 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then sprinkle with some of paprika salt. Skim any bits of fried batter from pot and return oil to 375°F between batches.
- Serve remaining paprika salt on the side for dipping.
- Available at Formaggio Kitchen (888-212-32244) and Tienda.com.
SOLE GOUJONS WITH MANGO & LIME DIP
Coat strips of white fish fillets with breadcrumbs, then bake for a delicious make-ahead canapé, perfect for entertaining or a party buffet
Provided by Justine Pattison
Categories Buffet, Canapes, Snack
Time 40m
Number Of Ingredients 13
Steps:
- Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should end up with around 48 finger-sized pieces of fish. Put the flour in a bowl and season.
- Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly.
- Put on a tray lined with baking parchment while the rest are prepared, adding the reserved breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish pieces. Spray all the fish generously with oil and season again. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking (or to freeze, see tips below, left.
- Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To make the dipping sauce, mix all the ingredients in a bowl, then soon into a serving dish or dishes.
Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
Tips:
- Choose the right fish: Sole is a delicate fish with a mild flavor, making it perfect for this dish. If you can't find sole, you can substitute another white fish, such as flounder or tilapia.
- Use fresh herbs: Fresh herbs, such as parsley and chives, add a bright, fresh flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Don't overcook the fish: Sole is a delicate fish, so it's important not to overcook it. Cook the fish until it is just opaque in the center, about 3-4 minutes per side.
- Serve immediately: Sole goujons are best served immediately, while they are still hot and crispy. You can serve them with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion:
Sole goujons with paprika salt is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The fish is crispy on the outside and tender on the inside, and the paprika salt adds a delicious smoky flavor. Serve the goujons with your favorite sides and enjoy!
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