Sole goujons are French fish fingers, best served with tartare sauce and chips, of course!
To make the tartare sauce, combine all the ingredients in a small bowl and season. Set aside.
For the goujons, heat the oil in a deep-fat fryer to 190°C/375°F or in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it (note: hot oil can be dangerous; do not leave unattended).
Cut the sole fillets on the diagonal into strips about 2cm thick.
Mix the breadcrumbs with the cayenne pepper on a plate, put the flour on a separate plate and the beaten eggs in a bowl.
Working in batches, coat a few of the fish strips in flour, then the beaten egg and finally the breadcrumbs.
Carefully place into the hot oil and cook for about 1 minute until crisp and golden brown, then drain on kitchen paper. Repeat until all the goujons are cooked.
Pile the goujons in a dish or on plates and serve with lemon wedges and tartare sauce.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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