Ingredients

• 125g/4½oz fresh fine breadcrumbs
• ½ tsp cayenne pepper
• 450g/1lb sole or lemon sole fillets
• skinned
• sunflower oil
• for frying
• 50g/2oz plain flour
• 3 free-range eggs
• beaten
• 2 lemons
• cut into wedges
• 100g/4oz mayonnaise
• 2 tbsp chopped capers
• 4 chopped gherkins
• 1 tbsp flatleaf parsley
• salt and freshly ground black pepper
• 1 lemon
• juice only
• 4 tbsp olive oil
• 1 bag of mixed salad leaves

Directions

• Mix the breadcrumbs with the cayenne pepper and leave to one side.
• Cut each lemon sole or sole fillets into strips on the diagonal about 1cm/½in thick.
• Heat the oil in a deep-fat fryer to 190C/375F.
• Coat the fish in flour
• then the beaten egg and finally the crumbs; a few pieces at a time
• making sure all the fish is coasted thoroughly.
• 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 onto some kitchen paper to soak up the excess oil.
• For the tartare sauce mix together the mayonnaise
• capers
• gherkins and parsley and season.
• To make the salad dressing mix the lemon juice and olive oil together. Dress the mixed salad leaves with it.
• Pile the goujons in a dish or on plates
• and serve with the wedges of lemon
• tartare sauce and salad.