Sole En Gougons

Goujons are the French answer to fish fingers, and they’re in a completely different league. Strips of delicate sole fillets dipped in seasoned egg yolk and milk, coated in fine breadcrumbs, then shallow-fried in peanut oil until crisp and golden. Three minutes is all they need.

Cutting the sole on a diagonal into half-inch strips is important for two reasons. The angle gives you longer pieces from a narrow fillet, and the diagonal cut exposes more surface area for the breadcrumbs to cling to. More crust per bite.

Rolling each breaded strip between your palms is the detail that transforms flat fish strips into proper goujons. That gentle rolling shapes them into rounded fingers with an even coating of crumbs on all sides. Flat strips have bare spots that brown unevenly and look sloppy on the plate.

Peanut oil is the right choice for frying fish. It has a high smoke point and a neutral flavor that doesn’t compete with the delicate sole. At 375°F (190°C), the goujons sizzle immediately, sealing the crust before the oil can soak in.

Chef Tips

• Soak the strips in the egg mixture for a few minutes, not just a quick dip. The longer soak helps the crumbs adhere and prevents the coating from falling off during frying.
• Don’t crowd the pan. Fry in batches so the oil stays hot and the goujons crisp instead of steam.
• Drain on paper towels and serve immediately. These are best eaten hot when the exterior crackles.

Variations

• Use panko breadcrumbs instead of regular for an extra-crunchy, shatteringly crisp coating.
• Serve with tartar sauce, a squeeze of lemon, and a pile of fries for classic fish and chips.
• Swap sole for any thin white fish like plaice, flounder, or tilapia.