Goujons of Sole and Dill Mayonnaise

  • Yield : 16 pieces, about 3 servings as a main course; 5 as a starter
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 25m
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  • 2 fillets lemon sole, skinned
  • 1/2 cup cornstarch
  • Salt and freshly ground black pepper
  • 1 cup breadcrumbs or 2 cups panko
  • 2 eggs
  • 1 cup groundnut or grapeseed oil, as needed depending on the size of pan
  • 1 cup mayonnaise, preferably organic
  • Small bunch dill, about 1/3 cup
  • 1/2 to 1 teaspoon lime juice, to taste


Step 1

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.

Step 2

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.

Step 3

Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs.

Step 4

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.)

Step 5

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.

Step 6

For the Dill Mayonnaise:

Step 7

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.

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