Sole Goujons with Paprika Salt

1. 1

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

2. 2

   Stir together 1 tablespoon salt and half of paprika in a small bowl.

3. 3

   Pat sole dry, then cut crosswise on a diagonal into 1/2-inch-wide strips.

4. 4

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

5. 5

   Working with 6 pieces at a time, dip fish 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), 3 to 4 minutes.

6. 6

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

7. 7

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

8. 8

   Serve remaining paprika salt on the side for dipping.

9. 9

   Available at Formaggio Kitchen (888-212-32244) and Tienda.com.

* Per serving · 4 servings · Values may vary.

No additional tips available.