Goujons of sole with Lemon dill mayonnaise



This is the sort of thing that reminds me of a Saturday night and you was s doing the evening reception for the wedding. Bread crumbing up loads of goujons of sole and deep frying them for the buffet. But with this I have taken a little liberty with it and just moved it up a notch to make sure that you have that extra special finish to the dish.

You will need
2 lemon sole fillets
70g/2½oz corn flour
Salt and freshly ground black pepper
100g/3½oz Japanese panko breadcrumbs
2 eggs
Groundnut or grape seed oil to deep fry in
200g/7¼oz mayonnaise
Small handful fresh dill
The juice of half a lemon
Salt and freshly ground black pepper

Now take your sole fillets and make sure that you have skinned them then cut them in half lengthways. Now slice each half into about four or five long strips on the diagonal. All depending on the size of the fillets you will have about eight or ten goujons per fillet.

Now instead of just using plain second flour and bread crumbs I have opted for a Japanese influence in this dish. By using the corn flour and panko crumb it is just well so much more crispy and lighter than the traditional way.  

Now take three deep sided trays, in one add the corn flour the second crack the eggs and in the third add the panko breadcrumbs. Season the corn four with salt and pepper and then whisk the eggs together.  Now take the goujons and dip them in the corn flour, give them a good coating. Now from that into the egg, once more making sure that it is fully coated with egg, then into the bread crumbs. Now lay your goujons out to dry a little before frying them.

Heat your oil up until it is ready to fry, test this by dropping a bit of bread in to if it come to the top and goes brown it is ready to cook. Now taking care not to splash the oil back on your hand place the goujons into the hot oil and deep fry for about two minutes, or until crisp and golden-brown.  Then remove them from the oil drain on kitchen paper.

As your mayonnaise, just chop your dill and squeeze your lemon into the mayonnaise stir it all together and then season to taste, with salt and freshly ground black pepper.

Now all you have to do is dip in the fish and bite into that crispy bread crumb and for me remember what it was like doing this every Saturday night.

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more