Sole goujons

The word ‘goujon’ can be literally translated as gondola and refers to the shape of the fish strips after being deep-fried. Sole is the perfect fish for making goujons.

Sole goujons

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soles, whole






egg whites






salt and pepper

Preparation method

  • Remove the skin from the sole or ask the fishmonger to do this for you.
  • Fillet the fish into four neat fillets and cut into thin strips of about 6 x 1 centimetres.
  • Season with salt and pepper.
  • Lightly dust the sole fillets in the flour, dip into the egg whites, and then coat with the breadcrumbs.
  • Deep fry the goujons in oil at 170°C until crispy (this will take just a few minutes) and drain on kitchen paper.

Serving suggestions

  • As a snack or warm starter served with a classic tartar sauce.
  • As part of a composition with several preparations of sole.
  • In a composition with baked sweet pepper and a component of potato.

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