Ingredients

• 450g/1Ib sole or lemon sole fillets
• skinned
• sunflower oil for deep-frying
• 50g/1¾oz plain flour
• salt
• freshly ground black pepper
• 3 medium eggs beaten
• 125g/4½oz fine fresh breadcrumbs
• 225g/8oz dried marrowfat peas
• 1 tsp bicarbonate of soda
• 35g/1¼oz butter
• salt
• freshly ground black pepper
• ½ tsp cayenne pepper
• 2 lemons cut into wedges

Directions

• Cut each sole or lemon sole fillet into strips
• on the diagonal
• about 1cm/½ in thick. Mix the breadcrumbs with the cayenne pepper and leave to one side. Heat the oil in a deep fat fryer to 190C/375F.
• Season the flour with salt and pepper. Coat the fish in the seasoned flour
• then dip first in the beaten egg and then in the breadcrumbs. Do a few pieces at a time
• making sure all the fish is coated in each of the three dips.
• Place a few of the goujons in the fryer at a time and cook for about one minute
• until crisp and golden brown. Repeat until all the goujons are cooked. Once cooked
• remove on to some kitchen paper to soak up the excess oil.
• Pile the goujons in a dish or on plates
• season
• and serve with the lemon wedges. They're great with a mixed
• dressed green leaf salad.
• For the mushy peas
• soak the peas in a large bowl
• in three times their volume of water with the bicarbonate of soda for at least four hours or
• if you have the time
• overnight.
• Drain the peas
• rinse under the tap
• and place on the stove in a large pan and cover with the water. Cover and bring to the boil and once boiled
• reduce the heat and simmer the peas for 1½-2 hours
• stirring from time to time.
• The peas should be soft and mushy in texture but not too dry. If they are wet
• continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season.
• Serve the mushy peas with the fish
• sprinkle with a little cayenne pepper and top with a lemon wedge.