Sole Goujons with Brown Crab Mayo and Lemon
These Sole Goujons with Brown Crab Mayo and Lemon are quick and easy to make. The brown crab gives a strong flavour to the dish and the mayo is home made too!
Ingredients
- 6 lemon sole fillets
- 75g plain flour
- 2 eggs
- 100g panko breadcrumbs
- 1 small bunch parsley, chopped
- vegetable oil for frying
- To serve, lemon wedges
Mayo:
- 3 egg yolks
- 1 tbs Dijon mustard
- 200ml vegetable oil
- ½ lemon juice only
- Salt and pepper
- 100g brown crab meat
Method
To make the mayo, whisk the egg yolks and Dijon together in a large bowl. Slowly add the vegetable oil whisking continuously, add the crab and lemon juice and season.
Heat a large pan of vegetable oil to 180c.
Mix the breadcrumbs with the parsley.
Coat the fish in flour, egg and then breadcrumbs and carefully lower into the oil. Cook for 1 minute until golden and crispy, drain onto paper and repeat.
Spoon the mayo into a pot and serve with the fish and lemon wedges.
Ingredients
- 6 lemon sole fillets
- 75g plain flour
- 2 eggs
- 100g panko breadcrumbs
- 1 small bunch parsley, chopped
- vegetable oil for frying
- To serve, lemon wedges
Mayo:
- 3 egg yolks
- 1 tbs Dijon mustard
- 200ml vegetable oil
- ½ lemon juice only
- Salt and pepper
- 100g brown crab meat
Method
To make the mayo, whisk the egg yolks and Dijon together in a large bowl. Slowly add the vegetable oil whisking continuously, add the crab and lemon juice and season.
Heat a large pan of vegetable oil to 180c.
Mix the breadcrumbs with the parsley.
Coat the fish in flour, egg and then breadcrumbs and carefully lower into the oil. Cook for 1 minute until golden and crispy, drain onto paper and repeat.
Spoon the mayo into a pot and serve with the fish and lemon wedges.
