Best 3 Sole Goujons With Paprika Salt Recipes

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"Sole goujons with paprika salt" is an exquisite dish that combines the delicate flavor of sole with the vibrant taste of paprika. This tantalizing recipe creates tender and succulent fish goujons, coated in a crispy crust seasoned with paprika, salt, and other aromatic spices. Served with a zesty lemon wedge and a side of your favorite dipping sauce, these sole goujons are sure to become a favorite for fish lovers and culinary enthusiasts alike. Dive into this culinary journey as we explore the steps to prepare this delightful dish, discovering the secrets to achieving perfectly cooked sole goujons with paprika salt that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

SOLE GOUJONS WITH MANGO & LIME DIP



Sole goujons with mango & lime dip image

Coat strips of white fish fillets with breadcrumbs, then bake for a delicious make-ahead canapé, perfect for entertaining or a party buffet

Provided by Justine Pattison

Categories     Buffet, Canapes, Snack

Time 40m

Number Of Ingredients 13

4 skinless sole or plaice fillets, each about 85g
50g plain flour
2 large eggs
200g panko or coarse dried breadcrumbs
4 tsp medium curry powder
½ tsp fine sea salt
spray oil
100g half-fat crème fraîche
4 tbsp mayonnaise
2 tbsp mango chutney
finely grated zest 1 lime
juice 1 lime
small pack coriander , leaves only, finely chopped

Steps:

  • Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should end up with around 48 finger-sized pieces of fish. Put the flour in a bowl and season.
  • Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly.
  • Put on a tray lined with baking parchment while the rest are prepared, adding the reserved breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish pieces. Spray all the fish generously with oil and season again. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking (or to freeze, see tips below, left.
  • Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To make the dipping sauce, mix all the ingredients in a bowl, then soon into a serving dish or dishes.

Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium

GOUJONS OF SOLE AND DILL MAYONNAISE



Goujons of Sole and Dill Mayonnaise image

Goujons have fallen out of favor over the last two decades, but it is hard to work out why. The crunch of the bread crumb casing, the tender, yielding softness of the white fish within: this is a fishfinger taken to the highest level. The traditional accompaniment is a tartar sauce, but my favourite sauce is a dill mayonnaise, with perhaps some cornichons tumbled on a plate nearby. Consider these a fabulously quick starter when you've got people over or a real treat of a midweek supper for two. The trick is to prepare ahead for that. I make up a vast batch of these and freeze them. Then, when it's dinner time and I don't know what I'm going to cook, I heat some oil in a pan and fry a handful from frozen. They barely need an extra minute. I prefer to fry in batches in a small saucepan rather than fill a frying pan with a lot of oil and try and get them all done at once. If you can find the Japanese seasoned bread crumbs, panko, then get them: they create an almost feathery but crunchy casing.

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 25m

Yield 16 pieces, about 3 servings as a main course; 5 as a starter

Number Of Ingredients 9

2 fillets lemon sole, skinned
1/2 cup cornstarch
Salt and freshly ground black pepper
1 cup breadcrumbs or 2 cups panko
2 eggs
1 cup groundnut or grapeseed oil, as needed depending on the size of pan
1 cup mayonnaise, preferably organic
Small bunch dill, about 1/3 cup
1/2 to 1 teaspoon lime juice, to taste

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 THAI SAUCE



Sole goujons with Thai sauce image

Place a basket of crispy fish fingers in the middle of the table so that everyone can help themselves, for a casual starter

Provided by Matt Tebbutt

Categories     Lunch, Main course

Time 55m

Number Of Ingredients 14

500g skinned megrim sole or other sustainable white fish fillets
sunflower oil , for deep frying
140g plain flour , plus extra seasoned flour to dust the fish
1½ tsp fast-action dried yeast
150ml lager
150ml sparkling water
50g green beans , trimmed
8 tbsp Thai fish sauce
3-4 tbsp soft brown sugar or palm sugar
2 garlic cloves , finely grated
3 bird's-eye chillies or 3 red chillies , finely chopped
1 ball of stem ginger in syrup , finely diced
juice 2 limes
lime wedges, to serve

Steps:

  • First make the batter by mixing the flour with the yeast and some seasoning. Add the lager and enough sparkling water to make a mixture a little thicker than double cream. Cover with cling film and allow to bubble somewhere warm for at least 30 mins.
  • To make the Thai sauce, blanch the beans in boiling water for 2 mins, then drain and refresh under cold water. Slice the beans as finely as possible and set aside. Warm the fish sauce with the sugar until dissolved. Remove from the heat and add the garlic, chillies and ginger while still warm. Allow to infuse for a few mins. Add the green beans and lime juice. Add some water if it tastes a little strong.
  • Cut the fish fillets into finger-width strips and sprinkle very lightly with salt. Fill a deep saucepan, wok or deep-fat fryer one-third full with oil and heat to about 180C or until a cube of bread browns in 20 secs. Roll the fish in the seasoned flour and shake off the excess. Dip into the foaming batter and carefully place into the hot oil. Fry in batches for about 3 mins until crisp, golden and the fish is cooked through. Remove and drain on kitchen paper. Serve with the Thai dipping sauce add some lime wedges.

Nutrition Facts : Calories 408 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 4.15 milligram of sodium

More Cooking Instructions:

  • To prepare the fish: Select fresh, firm sole fillets. Rinse them under cold water and pat them dry with paper towels. Then, cut the fillets into 1-inch strips.
  • To make the paprika salt: Combine paprika, salt, and freshly ground black peppers in a small bowl. You can adjust the proportions of each ingredient to suit your taste.
  • To make the tartar mayonnaise: In a medium bowl, whisk together mayonnaise, gherkins, capers, parsley, and a squeeze of fresh lemons. Season with a pinch of cayenne peppers and freshly ground black peppers.
  • To cook the sole goujons: Dredge the fish strips in seasoned floor, then coat them in beaten eggs and breadcrumbs. Fry them in hot oil in a frying pan until golden brown on all sides.
  • To serve: Arrange the sole goujons on a bed of watercress or any other greens of your choice. Serve with tartar mayonnaise and a wedge of lemons.

Conclusion:

This simple fish recipe is a delightful and easy-to-make dish that will impress your friends and family. The crispy golden-friend sole strips, coupled with the creamy and tangy tartar mayonnaise, create a perfect balance of flavors. It's a quick and simple recipe that's perfect for any occasion, whether it's a casual family dinner or an exquisite brunch. Serve it with a side of greens or fries, and you have a complete meal that everyone will love. Enjoy this delicious sole goujons recipe, and don't forget to experiment with different herbs and spices to create your unique version!

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