Goujons Of Sole Recipes

SOLE GOUJONS WITH MANGO & LIME DIP

Steps:

• Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should end up with around 48 finger-sized pieces of fish. Put the flour in a bowl and season.
• Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly.
• Put on a tray lined with baking parchment while the rest are prepared, adding the reserved breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish pieces. Spray all the fish generously with oil and season again. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking (or to freeze, see tips below, left.
• Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To make the dipping sauce, mix all the ingredients in a bowl, then soon into a serving dish or dishes.

SOLE GOUJONS WITH PAPRIKA SALT

Steps:

• Heat oil and make paprika salt:
• Heat oil in a 4-quart heavy pot over moderate heat until thermometer registers 375°F.
• Stir together 1 tablespoon salt and half of paprika in a small bowl.
• Make batter and fry fish:
• Pat sole dry, then cut crosswise on a diagonal into 1/2-inch-wide strips. Whisk together flour, remaining paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then whisk in seltzer. 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. Transfer with a slotted spoon to paper towels to drain, then sprinkle with some of paprika salt. Skim any bits of fried batter from pot and return oil to 375°F between batches.
• Serve remaining paprika salt on the side for dipping.
• Available at Formaggio Kitchen (888-212-32244) and Tienda.com.

GOUJONS OF SOLE AND DILL MAYONNAISE

Steps:

• Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet.
• Put the cornstarch into a shallow bowl and season with salt and pepper. Put the bread crumbs or panko into another shallow bowl, and beat the eggs together in an additional bowl.
• Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs.
• Lay the goujons on a cooling rack for a while, and heat the oil in a pan. (Or at this point you can freeze them in layers of baking parchment in an airtight container.)
• Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen towel, as you go, to remove excess oil.
• For the Dill Mayonnaise:
• Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise. Stir in some lime juice and taste for seasoning. Serve with the prepared fish.

SOLE GOUJONS WITH THAI SAUCE

Steps:

• First make the batter by mixing the flour with the yeast and some seasoning. Add the lager and enough sparkling water to make a mixture a little thicker than double cream. Cover with cling film and allow to bubble somewhere warm for at least 30 mins.
• To make the Thai sauce, blanch the beans in boiling water for 2 mins, then drain and refresh under cold water. Slice the beans as finely as possible and set aside. Warm the fish sauce with the sugar until dissolved. Remove from the heat and add the garlic, chillies and ginger while still warm. Allow to infuse for a few mins. Add the green beans and lime juice. Add some water if it tastes a little strong.
• Cut the fish fillets into finger-width strips and sprinkle very lightly with salt. Fill a deep saucepan, wok or deep-fat fryer one-third full with oil and heat to about 180C or until a cube of bread browns in 20 secs. Roll the fish in the seasoned flour and shake off the excess. Dip into the foaming batter and carefully place into the hot oil. Fry in batches for about 3 mins until crisp, golden and the fish is cooked through. Remove and drain on kitchen paper. Serve with the Thai dipping sauce add some lime wedges.

GOUJONS OF SOLE

Steps:

• For the fish------------.
• Cut fillet into 4-inch strips about 1/2 inch thick.
• When cutting, cut down not across or else the fish tends to break.
• Season the flour with salt and pepper.
• Pass the fish through the flour.
• For the breadcrumbs-----------------.
• Decrust the old loaves and cut into chunks.
• Throw into the blender to get a nice, dry, fine breadcrumbs.
• Should make about 5 cups.
• Place in a bowl.
• Frying------------------.
• Pour in corn oil and heat until oil is still.
• Dip the fish strips into the beaten egg and roll in breadcrumbs.
• Deep fry at moderate heat till golden brown, about 5 to 6 minutes.
• Drain well and place on absorbent paper towels.
• Serving---------------.
• Place fish strips on dish paper.
• Serve with lemon wedges and 3 sauces: mayonnaise, thousand island dressing and tartar sauce.