Baked sole goujons

Baked sole goujons

main courses | serves 4

1. Preheat the oven to 220C/gas 7. Cut the fish into finger-width strips. Lightly oil a baking tray. Season the flour and place on a plate. Place the eggs in a shallow bowl. Mix the paprika with the breadcrumbs on another plate. Coat the fish goujons with the seasoned flour, dip in the eggs then coat with the breadcrumbs and place on the oiled tray.
2. Bake for 1015 minutes, until golden. Serve with tartare sauce, aoli or ketchup.

 

Recipe Kate McCullough
Photo David Loftus


from Issue 8

ingredients

450g lemon sole fillets, skinned
olive oil
50g plain flour
2 eggs, lightly beaten
1 tbsp sweet smoked paprika
2 large handfuls breadcrumbs

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