Goujons with Dipping Sauce - James Martin Chef
Crispy crumbed Dover sole goujons, fried until golden and finished with fresh lime zest. Served with chilli and lemongrass dipping sauce.
Ingredients
- 6 dover sole fillets, cut into strips
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumbs
- salt and pepper
- 1 lime zested
- 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
- Lime wedges and watercress
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