Sole Goujons With Mango Lime Dip Recipes

GOUJONS OF SOLE AND DILL MAYONNAISE

Steps:

• Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet.
• Put the cornstarch into a shallow bowl and season with salt and pepper. Put the bread crumbs or panko into another shallow bowl, and beat the eggs together in an additional bowl.
• Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs.
• Lay the goujons on a cooling rack for a while, and heat the oil in a pan. (Or at this point you can freeze them in layers of baking parchment in an airtight container.)
• Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen towel, as you go, to remove excess oil.
• For the Dill Mayonnaise:
• Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise. Stir in some lime juice and taste for seasoning. Serve with the prepared fish.

SOLE GOUJONS WITH PAPRIKA SALT

Steps:

• Heat oil and make paprika salt:
• Heat oil in a 4-quart heavy pot over moderate heat until thermometer registers 375°F.
• Stir together 1 tablespoon salt and half of paprika in a small bowl.
• Make batter and fry fish:
• Pat sole dry, then cut crosswise on a diagonal into 1/2-inch-wide strips. Whisk together flour, remaining paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then whisk in seltzer. Working with 6 pieces at a time, dip fish in batter to coat, shaking off excess, and fry, turning occasionally, until golden brown and fish is just cooked through (cut a piece open to test), 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then sprinkle with some of paprika salt. Skim any bits of fried batter from pot and return oil to 375°F between batches.
• Serve remaining paprika salt on the side for dipping.
• Available at Formaggio Kitchen (888-212-32244) and Tienda.com.