The BBC Good Food logo
Sole goujons with Thai sauce

Sole goujons with Thai sauce

A star rating of 4 out of 5.2 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • 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


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

For the batter

  • 140g plain flour , plus extra seasoned flour to dust the fish
  • 1½ tsp fast-action dried yeast
  • 150ml lager
  • 150ml sparkling water

For the thai dipping sauce

  • 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


  • 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.

Recipe from Good Food magazine, October 2010

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.2 ratings

Sponsored content