Goujons of lemon sole with parmesan breadcrumbs


by: Xeno

The flatfish are an order (Pleuronectiformes) of ray-finned fish, also called the Heterosomata, sometimes classified as a suborder of Perciformes. A great way to prepare any whole flatfish that will fit in your skillet. The best way to eat it is to simply pick at the fish with a pair of chopsticks or your fingers.


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serves: 4

1 lb (450 g) skinned lemon sole fillets

2 cups heaped (100 g) fresh white breadcrumbs

1/4 cup (25 g) freshly grated Parmesan cheese

1/2 teaspoon cayenne pepper

Canola oil, for deep-frying

1/3 cup (50 g) all-purpose flour

3 eggs (beaten)


Lemon wedges, for serving

Nutrition Facts
Goujons of lemon sole with parmesan breadcrumbs

Servings Per Recipe: 4

Amount per Serving

Calories: 287

  • Total Fat: 6.5 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 175.2 mg
  • Sodium: 674.9 mg
  • Total Carbs: 31.5 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 0.2 g
  • Protein: 23.8 g

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1.  To fillet the fish, cut around the back of the head, down to the backbone, using a sharp, thin-bladed, flexible knife. Then make a cut down the center of the fish, from head to tail.

2.  Starting at the head, slide the knife under one fillet and carefully cut it away, keeping the blade as flat and as close to the bones as possible. Remove the adjacent fillet, then turn the fish over and repeat.

3.  Lay the fillet skin-side down, with the narrowest end facing you. Hold the tip of the skin with your fingers and, angling the blade of the knife down toward the skin and working it away from you, start to cut between the flesh and the skin. Firmly take hold of the skin and continue to work away from you, sawing the knife from side to side, keeping the blade close against the skin until the fillet is released.

4.  Trim the frills away from the edge of the skin less fillet to give it a neat finish.

5.  Slice the fillets diagonally into goujons about the thickness of your little finger. Mix the breadcrumbs with the grated Parmesan and cayenne pepper, and set aside.

6.  Heat some oil for deep-frying to 375°F (190°C) and line a baking sheet with plenty of paper towels.

7.  Coat the goujons a few at a time in the flour, then in beaten egg, and, finally, in the breadcrumb mixture, making sure that they all take on an even coating and remain separate.

8.  Drop a handful of goujons into the oil and deep-fry for about 1 minute, until crisp and golden. Lift out with a slotted spoon onto the paper-lined tray to drain. Repeat with the remainder of the goujons, making sure the oil comes back to temperature between each batch.

9.  Pile the goujons on four warmed plates and garnish with the lemon wedges. Serve, if desired, with a mixed whole-leaf or herb salad, dressed with a little extra virgin olive oil and some seasoning.

Cooks' note:
Gray or Petrale sole fillets.

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