Sole Fingers with Green Herb Sauce

Name: Sole Fingers with Green Herb Sauce
Ingredients: 1⁄2 cups coarsely chopped fresh dill; 1⁄2 cups coarsely chopped fresh parsley leaves; 1⁄2 cups coarsely chopped watercress; 1⁄4 cups coarsely chopped fresh tarragon leaves; 1 tbsp. capers, drained; 1 tbsp. dijon mustard; 1 cup mayonnaise; Juice of 1⁄2 lemon; Salt; freshly ground black pepper; 12 medium collard leaves, washed and dried; 2 cups yellow cornmeal; Vegetable oil; 1 cup buttermilk; 4 boneless skinless filets dover or lemon sole or flounder, each cut in half crosswise, then cut lengthwise into 1"-wide strips; 2 lemons, cut in half

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The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole.

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Ingredients

1⁄2 cups coarsely chopped fresh dill
1⁄2 cups coarsely chopped fresh parsley leaves
1⁄2 cups coarsely chopped watercress
1⁄4 cups coarsely chopped fresh tarragon leaves
1 tbsp. capers, drained
1 tbsp. dijon mustard
1 cup mayonnaise
Juice of 1⁄2 lemon
Salt
freshly ground black pepper
12 medium collard leaves, washed and dried
2 cups yellow cornmeal
Vegetable oil
1 cup buttermilk
4 boneless skinless filets dover or lemon sole or flounder, each cut in half crosswise, then cut lengthwise into 1"-wide strips
2 lemons, cut in half