Sole en Goujons (sohl awn goo-jawn) is a deliciously quick and easy way to cook sole. Serve with Pommes de Terre a la
Lyon-naise and buttered French beans for a sustaining meal.
4 fl. oz. milk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
2 oz. flour
8 sole fillets, skinned and cut into strips, about
3-inches long x
1-inch wide sufficient vegetable oil for deep-frying
1 tablespoon butter
3 tablespoons chopped fresh parsley
1 lemon, thinly sliced
In a shallow mixing bowl, beat the milk, salt, pepper and cayenne together until they are well blended. Put the flour on a plate. Dip the fish strips first in the milk mixture then in the flour, shaking off any excess. Set aside.
Fill a large deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil until it reaches 360°F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Carefully lower the fish strips, 4 or 5 at a time, into the oil and fry them for 3 to 4 minutes or until they are golden brown and crisp. Using a slotted spoon, transfer the cooked strips to kitchen paper towels to drain. Keep them warm while you cook and drain the remaining fish strips in the same way.
Place the fish on a warmed serving dish and keep warm.
In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the parsley and cook, stirring constantly, for 1 minute or until it is thoroughly coated. Remove the pan from the heat and arrange the fried parsley around the fish.
Garnish with the lemon slices and serve at once.