Serves Serves 4
Total Time 40 minutes
Fish Type Megrim Sole
Author Ben Tunnicliffe
Sole, filleted, skinned and cut into goujons (our fishmongers will do all this
3-4 Eggs beaten
3 tbsp Mayonnaise
1 tbsp Capers, chopped
3 Anchovy fillets in oil, finely chopped
3 tsp Wholegrain mustard
10-12 mini gerkins, chopped in rings
Small bunch Parsley, finely chopped
Small bunch Tarragon, finely chopped
In a bowl mix all the ingredients for the tartar sauce together, adjusting the quantities depending on how you prefer it. Extra gerkins for more crunch for example! Mix well and set aside.
Either in a
frying pan or deep fat fryer, heat the oil until very hot but
Meanwhile prepare the goujons. Season the flour well and roll each goujon until well coated through the flour. Next, dip them in the beaten egg and finally coat them in the breadcrumbs. A good way of doing this is to put plenty into a plastic bag or sandwich bag and shake well!
Once the oil is hot you can begin cooking the goujons. Pop the goujons into the oil, being careful not to overfill the pan. If the oil is hot enough the goujons should only take around 45 second to a minute to cook. They will be cooked when the breadcrumbs have turned a lovely golden colour and the flesh of the fish is white. If you’re not sure, just cut one open to have a look.
Carefully get the fish out of the oil and rest on some kitchen towel.
Enjoy toasty hot with the tartar sauce and perhaps some chips or salad!