Sole Goujons with Lime Mayonaise

July 10, 2010 0 Comments

Sole Goujons with Lime Mayonaise
Recipe Type: Main
Author: Fieldstown Farm
  • Goujons
  • 675 grams sole fillets (or other white fish)
  • 2 eggs beaten
  • 115 grams fresh white breadcrumbs
  • oil for deep frying
  • salt and ground black pepper
  • lime wedges to serve
  • Mayonaise
  • 200 millilitres mayonaise
  • 1 small garlic clove crushed
  • 2 teaspoons capers-rinsed and chopped
  • 2 teaspoons chopped gherkins
  • Finely grated rind of half a lime
  • 2 teaspoons lime juice
  • 1 tablespoon chopped fresh corriander
For the lime mayonaise:
  1. Mix together the mayonaise, garlic, capers, gherkins, lime rind and juice and chopped corriander. Season to taste with salt and pepper. Transfer to a serving bowl and chill until required.
Sole Goujons
  1. Cut the sole fillets into finger-length strips, dip into beaten egg and then dip into the read crumbs.
  2. Heat the oil in a deep fat fryer to 180c. Add the fish in batches and fry until golden brown and crisp. Drain well on kitchen paper.
  3. Pile the goujons on to warm serving plates and serve with the lime wedges for squeezing over. Hand the lime mayonaise round seperately.