Sole Goujons with Paprika Salt

1. 1

   Heat oil in a 4 quart heavy pot over moderate heat until deep-fry thermometer registers 375 degrees F.

2. 2

   Stir together 1 tablespoon the salt and 1/4 teaspoon of paprika in a small bowl.

3. 3

   Make batter and fry fish: Pat sole dry, then cut crosswise on a diagonal into 1/2-inch wide strips.

4. 4

   Whisk together flour, 1/4 teaspoon of remaining paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then whisk in seltzer.

5. 5

   Working with 6 pieces at a time, dredge fish first in 1/4 cup instant flour, pat off excess.

6. 6

   Then dip in batter to coat, shaking off excess, and fry, turning occasionally, until golden brown and fish is just cooked through (cut a piece open to test), 2 to 4 minutes.

7. 7

   Transfer with a slotted spoon to paper towels to drain, then sprinkle with some of paprika salt.

8. 8

   Skim any bits of fried batter from pot and return oil to 375 degrees F between batches.

9. 9

   Serve with remaining paprika salt on the side, for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.