Ingredients

• 1 Dover sole or lemon sole, filleted and skinned
• juice of 2 lemon, juiced
• 2 tbsp seasoned plain flour
• 1 egg, beaten
• 225g/8oz fresh white breadcrumbs
•   oil, for deep-frying

Method

1. Cut the fillets diagonally across the grain into 7mm/¼in strips. Soak them in the lemon juice for 5 minutes.
2. Dip the strips in the flour, then the egg, then the breadcrumbs, coating evenly. Heat the oil in a pan until just below smoking point. Add the goujons and cook for about 4 minutes until golden. Serve hot.