Jamie Magazine
By Kate McCullough
Ingredients
olive oil
450g lemon sole fillets, skinned, from sustainable sources
50g plain flour
2 large free-range eggs
1 tablespoons sweet smoked paprika
2 large handfuls breadcrumbs
Method
- Preheat the oven to 220ºC/gas 7, then lightly oil a baking tray.
- Cut the fish into finger-width strips. Season the flour and place it on a plate. Crack the eggs into a shallow bowl, and lightly beat. Mix the paprika with the breadcrumbs on another plate.
- Coat the fish goujons with the seasoned flour, dipping them in the eggs, then coating with the breadcrumbs.
- Place them on the oiled tray and bake for 10 to 15 minutes, until golden. Serve with tartare sauce, aïoli or ketchup.
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