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.