For the goujons of sole:
For the goujons of sole, cut the sole fillets in half lengthways, then slice each fillet half into about four long strips on the diagonal. This will give you eight goujons from each fillet.
Place the cornflour into a shallow bowl and season with salt and freshly ground black pepper. Place the breadcrumbs or panko into another shallow bowl, and beat the eggs together in a third bowl.
Dip each fish goujon first into the seasoned cornflour, coating it well, then into the beaten egg and finally the breadcrumbs.
Lay the goujons on a cooling rack (or at this point you can freeze them between layers of baking parchment in an airtight container.). Place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place the goujons into the hot oil and deep fry for about two minutes, or until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
For the dill mayonnaise:
For the dill mayonnaise, place the mayonnaise and chopped dill into a small bowl and mix well. Stir in some lime juice and season, to taste, with salt and freshly ground black pepper.
To serve, place the goujons onto serving plates with a dollop of the dill mayonnaise.
Nutritional analysis per serving (4 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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Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website: www.bbc.co.uk/food
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