Sole goujons with Thai sauce

Sole goujons with Thai sauce

  • Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal408
fat23g
saturates3g
carbs31g
sugars11g
fibre1g
protein21g
salt4.15g
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Ingredients

  • 500g skinned megrim sole or other sustainable white fish fillets
  • sunflower oil , for deep frying

For the batter

For the thai dipping sauce

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.2 ratings
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