Goujons with Dipping Sauce
Crispy crumbed Dover sole goujons, fried until golden and finished with fresh lime zest. Served with chilli and lemongrass dipping sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Whisk
- Fork
- Microplane
- Saucepan
- Wooden spoon
- Paper towel
- Slotted spoon
- Serving platter
- Dipping bowl
- Tongs
- Kitchen timer
Ingredients
- 6 dover sole fillets, cut into strips
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumbs
- salt
- 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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