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Goujons of lemon sole with parmesan breadcrumbs

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Goujons of Lemon Sole

This is one of those “one taste and you’ll want to finish the lot” dishes and a great way to bring out the flavour of a delicate sweet tasting fish

Serves 4

You will need

Lemon sole 450g, skinned fillets

Fresh white breadcrumbs 100g

Parmesan 25g, finely grated

Cayenne pepper 1⁄2 tsp

Sunflower oil for deep frying

Plain flour 50g

Eggs 3, beaten

Sea salt

Lemon wedges to serve

Method

  1. Cut each lemon sole fillet diagonally across into finger-sized thick strips.
  2. Mix the breadcrumbs with the grated parmesan and cayenne pepper and set aside.
  3. Heat some oil for deep frying to 190°c or until a cube of day-old bread will brown in about a minute. Line a baking tray with plenty of kitchen paper.
  4. 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.
  5. 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 onto the tray to drain and repeat with the remainder, making sure the oil has come back to temperature first.
  6. Place the goujons onto 4 warmed plates and garnish with the lemon wedges.
  7.  Serve with a mixed whole leaf or herb salad, dressed with a little extra virgin oil and some seasoning.

Susy Atkins Recommends: “For the lemon sole goujons with parmesan breadcrumbs I’d head straight for a light and super-refreshing Italian white like soave or gavi.”

The Seafood Restaurant, Riverside, Padstow, PL28 8BY

Find this dish and more top chef recipes in The Great British Cookbook, priced from £12. All profits go to Macmillan Cancer Support and Hospitality Action.

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