Sole Goujons with Coriander Pesto Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

225g (8oz) skinned lemon sole fillets, cut into finger wide strips
25g (1oz) plain flour
75g (3oz) white bread crumbs
1 large egg, lightly beaten
vegetable oil, for frying
Sacla` Salsa Verde, to serve
salt and pepper

Instructions

First, dip the strips of fish into the flour well seasoned with salt and pepper, then into the egg and finally into the crumbs, shaking off any excess. Place on a plate.

Pour enough oil into a large frying pan to come to a leve of about 1cm and heat to 170°C/350°F, or alternatively when a cube of bread turns golden fairly quickly, the temperature is hot enough.

Fry the fish in small batches, for 2-3 minutes, turning once, until they're crisp and golden.

Drain on kitchen paper, season lightly with salt and serve with the Coriander Pesto.