Golden Crisp Lemon Sole Goujons served with Tartare Sauce

Sat, 18 April 2026

Golden Crisp Lemon Sole Goujons served with Tartare Sauce

INGREDIENTS

• 400g Lemon Sole Fillets Skinned
• 40 g Plain Flour
• 3 Eggs Beaten
• 90g Panko Breadcrumbs
• Pinch Salt
• 1 lemon
• Tablespoon Tartare Sauce

Method

1. Cut Lemon Sole Filets into Strips Diagonally to make long pieces about the size of your little finger and sprinkle with pinch of salt

2. Prepare 3 dishes with the following

- Dish A-Plain Flour

- Dish B-Eggs Beaten

- Dish C- Breadcrumbs

3. Set fryer at 180 degrees

4. Dip Sole Pieces into Seasoned flour and fully coat

5. Next remove Sole from the flour dish and place sole fillets into Beaten eggs

6. Again, fully Coat and remove and place sole into Breadcrumb Dish

7. Fully coat the sole in the breadcrumbs

8. Remove from breadcrumb dish and deep fry in hot oil

9. Deep Fry until golden in colour Approx. 90 seconds

10. Drain on Kitchen Paper and serve with Lemon Wedge and Tartare Sauce