Goujons of Lemon Sole with Parmesan Breadcrumbs
Try out the delicious goujons with an alternative white fish - lemon sole. These delectable parmesan goujons are perfect served with a squeeze of lemon.
From the book
Rick Stein’s Coast to Coast
Rick's favourite recipes from the world's coastal regions
Inspiring flavours for simple midweek meals
Classic crowd-pleasing dishes
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Introduction
I can’t think of a better fish for goujons than lemon sole – its flavour seems to complement speedy deep-frying in a breadcrumb coating perfectly – but all of the cheaper flat fish, such as flounder, plaice and dab are almost improved by deep frying. The word ‘goujon’ is French for the small freshwater fish the gudgeon, which is approximately the right size for them. Incidentally, they are kept in large tanks in water-quality laboratories, as they can detect impurities in water like no other and change sex if things aren’t to their liking.
Ingredients
| 450g (1lb) | skinned lemon sole fillets |
| 100g (4oz) | fresh white breadcrumbs |
| 25g (1oz) | parmesan cheese, finely grated |
| ½ tsp | cayenne pepper |
| Sunflower oil, for deep-frying | |
| 50g (2oz) | plain flour |
| 3 | eggs, beaten |
| Sea salt | |
| Lemon wedges, to serve |
Method
Cut each lemon sole fillet diagonally across into strips about the thickness of a man’s finger – about 2½ cm (1 inch) across. Mix the breadcrumbs with the grated parmesan and cayenne pepper and set aside.
Heat some oil for deep-frying to 190°C/375°F or until a cube of day-old bread will brown in about a minute. Line a baking tray with plenty of kitchen paper.
Coat the goujons a few at a time in the flour, then in beaten egg and finally in the breadcrumb mixture, making sure that they all take on an even coating and remain separate.
Drop a small handful of goujons into the oil and deep-fry for about 1 minute until crisp and golden. Lift out with a slotted spoon on to the paper-lined tray to drain and repeat with the remainder, making sure the oil has come back to temperature first.
Pile the goujons on to 4 warmed plates and garnish with the lemon wedges. If you like, serve with a mixed whole leaf or herb salad, dressed with a little extra virgin olive oil and some seasoning.
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