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Goujon of Sole

 

Goujon of Sole Fillets

Ingredients:

few sprigs Fresh parsley, chopped for garnishing
8 small Fish fillets of sole or plaice
3 tbsp. Well coated seasoned flour
1 1/4 cup Fresh white breadcrumbs
1quart Oil for deep frying
Procedure:

Wash well the fillets and pat dry with paper towels and cut into thinness strips diagonally across the grain.

Rolled strips into seasoned flour, deep in beaten eggs and then into breadcrumbs.

Have the bread crumbs ready on a flat working surface, so you can roll them under your palm of your hand to get them coated well and evenly.

Heat a deep fryer at 180C, drop a small drop of bread crumb if it turns brown and crispy,

it's hot enough to start deep frying the pieces of fish for 3 minutes or until it turns golden brown.

Don't over fill the deep fryer, so it will cook better and evenly.

When cooked, drain with paper towel.

Garnish with the chopped parsley and serve warm.

I suggest to serve this with accompaniment of fresh fried chips and coleslaw

Serve 6 people.



Simple tips:

This simple fish dish, will go very well with home made French fries and fresh coleslaw as the side dish.



 

 

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Last modified: May 26, 2003