Goujons of Sole and Dill Mayonnaise

1. 1

   Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal.

2. 2

   This will give you 8 goujons from each fillet.

3. 3

   Put the cornstarch into a shallow bowl and season with salt and pepper.

4. 4

   Put the bread crumbs or panko into another shallow bowl, and beat the eggs together in an additional bowl.

5. 5

   Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs.

6. 6

   Lay the goujons on a cooling rack for a while, and heat the oil in a pan.

7. 7

   (Or at this point you can freeze them in layers of baking parchment in an airtight container.)

8. 8

   Fry the goujons for about 2 minutes, or until crisp and golden.

9. 9

   Remove to pieces of kitchen towel, as you go, to remove excess oil.

10. 10

    Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise.

11. 11

    Stir in some lime juice and taste for seasoning.

12. 12

    Serve with the prepared fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.