James Martin's panko breadcrumbed lemon sole goujons
James Martin is in the kitchen with a recipe the whole family will love. The perfect alternative to takeaway fish and chips - James is serving his panko breadcrumbed lemon sole goujons, with a homemade tartare sauce.
Goujons with tartare sauce and chilli jam
Serves: 2
Ingredients
1 lemon sole, filleted
25g plain flour
Salt and pepper
2 eggs beaten
75g panko breadcrumbs
Tartare Sauce
2 egg yolks
1tsp Dijon mustard
200ml veg oil
1tbsp capers, chopped
3 gherkins, chopped
½ lemon, juice only
1 small bunch flat leaf parsley, chopped
1 small bunch dill, chopped
½ shallot, finely diced
To serve
1 small bunch watercress
Lemon wedges
50g chilli jam
Method
1. Fill a deep pan or deep fat fryer one third full with oil and heat to 180 degrees
2. In a bowl, mix the flour with the salt and pepper, then coat the sole in the seasoned flour. Dust off any excess.
3. Take the filet and dip in the eggs, then coat in the breadcrumbs
4. Deep fry the fish for 1 to 2 minutes, then drain and season with salt
5. Meanwhile, to make the tartare sauce, pop the egg yolks into a mixer with the mustard and slowly add the oil until thickened
6. Spoon into a bowl and add in the other ingredients, mixing well
7. To serve, garnish with watercress, lemon wedges, tartare sauce and chilli jam