Ingredients

• 1 large lemon sole
• filleted and skinned
• 50g/1¾oz plain flour
• seasoned with salt and pepper
• 50g/1¾oz Japanese panko breadcrumbs
• 3 whole free-range eggs
• whisked
• vegetable oil
• for deep-fat frying
• sea salt
• to taste
• 20g/¾oz butter
• 1 large banana shallot
• diced
• 30g/1oz mint
• separated into leaves and stalks
• stalks tied together with cook's string
• 200g/7oz fresh peas
• blanched in a pan of boiling water and refreshed in a bowl of cold water
• 10g sugar
• 5g malt vinegar
• 40g/1½oz tomato ketchup
• 60g/2¼oz mayonnaise
• 2 splashes Tabasco
• ½ lemon juice
• 2 splashes Worcestershire sauce
• splash brandy (optional)
• pinch cayenne pepper

Directions

• For the lemon sole goujons
• slice the fish into thick strips with a sharp knife. Prepare a plate of the seasoned flour
• a plate of breadcrumbs and a shallow dish of eggs.
• Dip the fish into the seasoned flour
• pat off any excess
• then coat with the egg wash
• let the excess drip off
• then add the fish to the breadcrumbs
• making sure all the fish is coated.
• Heat the oil in a deep-fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Add the sole goujons to the fryer and deep fry until golden-brown
• remove using a slotted spoon
• transfer to a plate lined with kitchen paper and season with sea salt.
• For the crushed minted peas
• heat the butter in a pan and fry the shallots until softened. Add 30ml/1fl oz of water and bring to a rapid boil with the mint stalks and sugar. Add the peas and boil for 20 seconds and then drain.
• Remove the stalks and put the peas into a food processor with the mint leaves. Pulse for 10 seconds to make a crushed pea texture and check for seasoning
• adding salt and pepper to taste. Add the malt vinegar.
• For the marie-rose sauce
• mix together the ketchup
• mayonnaise
• Tabasco
• lemon juice
• Worcestershire sauce
• brandy (if using) and cayenne pepper.
• Serve the goujons with the crushed minted peas and Marie-rose sauce.