Ingredients

Steps

• Mix breadcrumbs with cayenne pepper and set aside.
• Cut the sole fillets into diagonal strips approximately 1cm thick.
• Heat the sunflower oil in a deep-fat fryer to 190°C.
• Dredge fish in flour, dip in beaten egg, and coat thoroughly with breadcrumbs.
• Fry goujons in small batches for one minute until golden and crisp.
• Drain cooked goujons on kitchen paper.
• Combine mayonnaise, capers, gherkins, and parsley, then season to taste for the tartare sauce.
• Whisk lemon juice and olive oil together to dress the salad leaves.
• Serve goujons with lemon wedges, tartare sauce, and the dressed salad.