Goujons with Dipping Sauce
Crispy panko-crumbed Dover sole goujons, fried until golden and finished with fresh lime zest. Served with a fragrant chilli and lemongrass dipping sauce that’s sweet, sharp and full of heat.
Ingredients
Goujons
- 6 dover sole fillets, cut into strips
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumbs
- salt and pepper
- 1 lime zested
Dipping sauce
- 2 red chillis, diced
- 2 lemongrass stalks, diced
- A few Thai basil leaves, chopped
- A few coriander leaves, chopped
- 75ml white wine vinegar
- 100g caster sugar
- 25ml water
To serve
- Lime wedges and watercress
Method
Pre heat a deep fat fryer to 170c.
Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown then drain and season. Zest over lime.
To make the dipping sauce, pop the lemongrass, sugar, chilli, vinegar and water in a pan and cook until the sugar has dissolved then finish with the herbs.
To serve, pile up the goujons onto a platter and pop the sauce into a small dipping bowl. Garnish with watercress
Ingredients
Goujons
- 6 dover sole fillets, cut into strips
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumbs
- salt and pepper
- 1 lime zested
Dipping sauce
- 2 red chillis, diced
- 2 lemongrass stalks, diced
- A few Thai basil leaves, chopped
- A few coriander leaves, chopped
- 75ml white wine vinegar
- 100g caster sugar
- 25ml water
To serve
- Lime wedges and watercress
Method
Pre heat a deep fat fryer to 170c.
Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown then drain and season. Zest over lime.
To make the dipping sauce, pop the lemongrass, sugar, chilli, vinegar and water in a pan and cook until the sugar has dissolved then finish with the herbs.
To serve, pile up the goujons onto a platter and pop the sauce into a small dipping bowl. Garnish with watercress
