Recipes>Fish Recipes
Goujons of Lemon Sole with Parmesan Breadcrumbs
by Rick Stein from Rick Stein’s Coast to Coast
Serves 4
Try out the delicious goujons with an alternative white fish – lemon sole. These delectable parmesan goujons are perfect served with a squeeze of lemon.
Discover more delicious Fish recipes
From simple suppers to dinner party winners
From the book
Rick Stein’s Coast to Coast
Rick Stein
Rick Stein’s Coast to Coast
Rick’s favourite recipes from the world’s coastal regions
Inspiring flavours for simple midweek meals
Classic crowd-pleasing dishes
Buy From
Introduction
I can’t think of a better fish for goujons than lemon sole – its flavour seems to complement speedy deep-frying in a breadcrumb coating perfectly – but all of the cheaper flat fish, such as flounder, plaice and dab are almost improved by deep frying. The word ‘goujon’ is French for the small freshwater fish the gudgeon, which is approximately the right size for them. Incidentally, they are kept in large tanks in water-quality laboratories, as they can detect impurities in water like no other and change sex if things aren’t to their liking.
Tags
Ingredients
| 450g (1lb) | skinned lemon sole fillets |
|---|---|
| 100g (4oz) | fresh white breadcrumbs |
| 25g (1oz) | parmesan cheese, finely grated |
| ½ tsp | cayenne pepper |
| Sunflower oil, for deep-frying | |
| 50g (2oz) | plain flour |
| 3 | eggs, beaten |
| Sea salt | |
| Lemon wedges, to serve |
Method
Cut each lemon sole fillet diagonally across into strips about the thickness of a man’s finger – about 2½ cm (1 inch) across. Mix the breadcrumbs with the grated parmesan and cayenne pepper and set aside.
Heat some oil for deep-frying to 190°C/375°F or until a cube of day-old bread will brown in about a minute. Line a baking tray with plenty of kitchen paper.
Coat the goujons a few at a time in the flour, then in beaten egg and finally in the breadcrumb mixture, making sure that they all take on an even coating and remain separate.
Drop a small handful of goujons into the oil and deep-fry for about 1 minute until crisp and golden. Lift out with a slotted spoon on to the paper-lined tray to drain and repeat with the remainder, making sure the oil has come back to temperature first.
Pile the goujons on to 4 warmed plates and garnish with the lemon wedges. If you like, serve with a mixed whole leaf or herb salad, dressed with a little extra virgin olive oil and some seasoning.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Rick Stein recipes
View all
Rick Stein’s Pheasant Breasts with Islay Malt and Celeriac, Apple and Parsnip Rösti
by Rick Stein from Rick Stein’s Christmas
Rick Stein’s Roast Tronçons of Turbot with Hollandaise Sauce
by Rick Stein from Rick Stein’s Christmas
More Fish Recipes
View all
Alison Roman’s Tomato-Poached Fish with Crispy Chilli Oil
by Alison Roman from Something from Nothing
Mary Berry’s Skate Wing with Caper Sauce and Samphire
by Mary Berry from Mary 90: My Very Best Recipes
More Quick Recipes
View all
Jamie Oliver’s Spring Soup and Ricotta Toasts
Jamie Oliver’s Dukkah Poached Eggs
by Jamie Oliver from Eat Yourself Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
