Sole Food

We had guests for lunch today, and it was my job to provide luncheon for two 4 year olds.  I plumped for sole goujons (incidentally the word goujon is French for the fish we call the gudgeon, and is so-called due to its fishy little shape) made with a curiously tasty coating of breadcrumbs, parmegiano and cayenne pepper.

It's so easy:

•  450g of lemon sole fed two kids.  Skin the fillets and cut into small "gudgeon" sized pieces.
•  Make some breadcrumbs.  I used some stonebaked bread (a wedge about 10cm thick and whizzed it up in a hand blender).
•  Add a tiny bit of cayenne (or to taste), with a little salt and pepper, to the breadcrumbs.
•  Finely grate some parmegiano reggiano - I think I used about 20-25g.  Add it to the breadcrumb mix.
•  Dip the fish in flour, then egg, then the breadcrumbs.
•  Fry them in a deep fat fryer for 2-3 minutes (the breadcrumbs will be a golden brown).

Serve with lemon wedges, or if you happen to be 4 years old serve with the ubiquitous sweas and peetcorn.

Thanks to Rick Steins "Coast to Coast" for this recipe. 

Fresh from the capn's table.