Goujons of Sole
Crispy, golden, and irresistibly tender, Goujons of Sole are a delightful take on classic fish fingers, perfect for an appetizer or light main course. This simple yet elegant recipe transforms delicate sole fillets into mouthwatering strips coated in a perfectly seasoned breadcrumb crust, with a hint of optional paprika for added depth. These crispy goujons are shallow-fried to perfection in mere minutes, creating a crunchy exterior that gives way to melt-in-your-mouth tenderness. Serve them hot with zesty lemon wedges and creamy tartar sauce for dipping, making every bite a burst of flavor. Quick to prepare and ideal for sharing, these fish goujons strike the perfect balance between sophistication and comfort food. Perfect for entertaining or a family-friendly meal, this recipe is sure to be a hit.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces sole fillets
- 100 grams all-purpose flour
- 2 large eggs
- 150 grams breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
- 500 milliliters vegetable oil
- 4 pieces lemon wedges
- 120 milliliters tartar sauce
Instructions
Start by patting the sole fillets dry with paper towels to remove excess moisture. Trim any uneven edges and cut each fillet into thin strips, about 1 inch wide, to create the goujons.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs thoroughly. In the third bowl, mix the breadcrumbs, salt, black pepper, and paprika (if using).
Dredge each piece of sole in the flour, ensuring an even coat. Shake off the excess flour, then dip the piece into the beaten egg, allowing any excess egg to drip back into the bowl. Lastly, roll the fish strip in the breadcrumb mixture, pressing gently to adhere. Repeat this process for all the goujons.
Heat the vegetable oil in a deep frying pan or heavy-bottomed skillet over medium heat. To test if the oil is ready for frying, drop a small piece of breadcrumb into the oil—it should sizzle and turn golden within a few seconds.
Working in batches to avoid overcrowding the pan, fry the breaded goujons for about 2-3 minutes per side, or until they are crispy and golden brown. Use tongs or a slotted spoon to transfer the cooked goujons to a plate lined with paper towels to drain any excess oil.
Once all the goujons are fried, sprinkle them lightly with a pinch of salt while still warm.
Serve immediately with lemon wedges on the side and a small bowl of tartar sauce for dipping.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 73.7 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
