- 125g/4½oz fresh fine breadcrumbs
- ½ tsp cayenne pepper
- 450g/1lb sole or lemon sole fillets, skinned
- sunflower oil, for frying
- 50g/2oz plain flour
- 3 free-range eggs, beaten
- 2 lemons, cut into wedges
- 100g/4oz mayonnaise
- 2 tbsp chopped capers
- 4 chopped gherkins
- 1 tbsp flatleaf parsley
- salt and freshly ground black pepper
- 1 lemon, juice only
- 4 tbsp olive oil
- 1 bag of mixed salad leaves
- Mix the breadcrumbs with the cayenne pepper and leave to one side.
- Cut each lemon sole or sole fillets into strips on the diagonal about 1cm/½in thick.
- Heat the oil in a deep-fat fryer to 190C/375F.
- Coat the fish in flour, then the beaten egg and finally the crumbs; a few pieces at a time, making sure all the fish is coasted thoroughly.
- Place a few of the goujons in the fryer at a time and cook for about one minute, until crisp and golden brown. Repeat until all the goujons are cooked.
- Once cooked, remove onto some kitchen paper to soak up the excess oil.
- For the tartare sauce mix together the mayonnaise, capers, gherkins and parsley and season.
- To make the salad dressing mix the lemon juice and olive oil together. Dress the mixed salad leaves with it.
- Pile the goujons in a dish or on plates, and serve with the wedges of lemon, tartare sauce and salad.