📝 About This Recipe
Inspired by the timeless elegance of French bistro cooking, these Goujons of Sole are delicate 'strips' of pristine white fish transformed into crispy, golden treasures. The mild, buttery sweetness of Dover or Lemon Sole is perfectly preserved beneath a light, panko-flecked crust, offering a sophisticated alternative to standard fish fingers. Served alongside a tangy, homemade rémoulade, this dish is a masterclass in texture and refined coastal flavor.
🥗 Ingredients
The Fish
- 600 grams Sole Fillets (Dover or Lemon Sole, skinned and boned)
- 1 teaspoon Sea Salt (fine)
- 1/2 teaspoon White Pepper (freshly ground)
- 1 tablespoon Lemon Zest (finely grated)
The Breading (Standard Breading Procedure)
- 1/2 cup All-purpose Flour (seasoned with a pinch of salt)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Panko Breadcrumbs (crushed slightly for a finer texture)
- 2 tablespoons Fresh Parsley (very finely chopped)
- 500 ml Neutral Oil (for shallow frying (Grapeseed or Vegetable))
Caper Rémoulade Sauce
- 3/4 cup Mayonnaise (high quality or homemade)
- 1 tablespoon Dijon Mustard (smooth)
- 1.5 tablespoons Capers (drained and chopped)
- 3 pieces Cornichons (finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Chives (snipped)
👨🍳 Instructions
-
1
Prepare the fish: Pat the sole fillets dry with paper towels. On a clean cutting board, cut the fillets diagonally into strips about 1cm wide and 8-10cm long (resembling 'goujons' or gudgeon fish).
-
2
Season the fish: Place the strips in a bowl and gently toss with sea salt, white pepper, and the fresh lemon zest. Let them sit for 5-10 minutes while you prepare the breading station.
-
3
Set up the breading station: Arrange three shallow bowls in a row. Fill the first with seasoned flour, the second with the beaten eggs, and the third with a mix of panko breadcrumbs and finely chopped parsley.
-
4
Flour the fish: Take a few strips of sole at a time and dredge them in the flour, shaking off any excess so only a light dusting remains.
-
5
Egg wash: Dip the floured strips into the egg mixture, ensuring they are completely coated.
-
6
Coat with crumbs: Transfer the strips to the panko bowl. Press the crumbs firmly onto the fish to ensure a thick, even coating. Place the breaded goujons on a wire rack or parchment-lined tray.
-
7
Chill: For the best results, refrigerate the breaded goujons for 15 minutes. This helps the breading adhere better during frying.
-
8
Make the Rémoulade: In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, minced cornichons, chives, and lemon juice. Season to taste and set aside.
-
9
Heat the oil: Pour the oil into a large, deep skillet until it reaches about 2cm in depth. Heat over medium-high until it reaches 180°C (350°F). A crumb dropped in should sizzle immediately.
-
10
Fry the goujons: Working in batches to avoid crowding the pan, carefully lower the fish strips into the hot oil. Fry for 2-3 minutes, turning once, until they are a deep golden brown and crispy.
-
11
Drain: Use a slotted spoon to transfer the goujons to a plate lined with paper towels. Immediately sprinkle with a tiny pinch of sea salt while hot.
-
12
Serve: Arrange the warm goujons on a platter with lemon wedges and a generous bowl of the caper rémoulade.
💡 Chef's Tips
Always pat the fish bone-dry before breading to prevent the coating from steaming and falling off. Use a neutral oil with a high smoke point like grapeseed or sunflower oil for the cleanest flavor. Don't skip the chilling step; 15 minutes in the fridge sets the egg and flour, ensuring a crunchier shell. If you can't find sole, Plaice or Flounder are excellent substitutes with a similar delicate texture. Keep the first batch warm in a 100°C (200°F) oven while you finish frying the rest.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Sancerre or a dry Sauvignon Blanc. Pair with a side of minted crushed peas for a classic British-inspired lunch. Accompany with thin, matchstick 'Frites' and a simple green salad with vinaigrette. For an appetizer, serve 3-4 goujons in a small paper cone for a sophisticated 'street food' presentation. A garnish of fresh dill and extra lemon wedges adds a vibrant pop of color and acid.