- Serves: 2-4
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2-3 boneless skinless fillets of sole, per person
- 4 tbsp plain flour
- black pepper
- 2 eggs
- 110g fresh white breadcrumbs
- oil, for deep-frying
For the tartare sauce:
- 1 egg, (at room temperature)
- 1 tsp Dijon mustard
- 1 clove garlic, peeled and crushed
- 2 tsp white wine vinegar
- black pepper
- 125 ml sunflower oil
- 50 ml olive oil, or to taste
- 1 tbsp capers, finely chopped
- 2 tbsp cornichons, finely chopped
- 1 tbsp finely chopped sweet onion or shallots
1. Cut the sole into long thin strips. Season the flour with salt and freshly ground pepper. Beat the eggs with a good pinch of salt. Dust the sole strips lightly with the seasoned flour, dip in the beaten egg and coat in the breadcrumbs. Place the coated goujons spaced well apart on a sheet of greaseproof paper until needed.
2. To make the tartare sauce, first make mayonnaise. Place the egg, mustard, garlic, vinegar and a little salt and freshly ground pepper in a food processor or jug blender and blend until smooth.
3. With the motor running pour in the sunflower oil, very slowly at first, then in a thin stream until the mixture thickens.
4. With the motor running pour in the olive oil in a thin stream, stopping once the mayonnaise reaches the desired consistency.
5. Mix in the capers, cornichons and onion and add a touch of Tabasco.
6. Heat the oil for deep-frying in a wok or deep fat-fryer until medium hot. Test the temperature by dropping in a cube of bread. If it turns brown in 30 seconds then the oil is hot enough.
7. Fry the plaice goujons in small batches until browned; remove with a slotted spoon and drain on kitchen paper.
8. Serve the freshly fried goujons with the tartare sauce.
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