Crunchy Lemon Sole Goujons with Sweet Potato Curls

Crunchy Lemon Sole Goujons Sweet Potato Curls


Crunchy Lemon Sole Goujons with Sweet Potato Curls

Fish & Chips… but not as you know it. Lemon sole fillets are coated in crunchy Panko breadcrumbs and Parmesan cheese and paired with delicious spiralised sweet potato curls.

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2 lemon sole fillets, skinned
A little plain flour
1 egg, beaten
50g Panko breadcrumbs
2 tbsp Parmesan, grated
2 sweet potatoes, peeled
Sunflower oil
½ lemon
2 tbsp mayonnaise
2 tbsp crème fraiche
½ clove garlic, crushed
2 tsp chives, chopped


  1. Preheat the oven to 200C Fan.
  2. Slice the lemon sole into finger size pieces. Coat in the flour, then coat in the beaten egg. Mix the breadcrumbs and parmesan together on a plate. Add the goujons and coat in the mixture.
  3. Put the sweet potatoes through a spiralizer to make thick curls. Place on a baking sheet line with non-stick paper. Drizzle over 1 to 2 tbsp. of oil and season lightly.
  4. Bake in the oven for 15 minutes turning halfway through.
  5. Mix all of the dip ingredients together in a bowl.
  6. Heat a little oil in a large frying pan. Fry the goujons for 2 minutes each side until golden and crunchy. Serve with the sweet potato curls and the dip.
  7. Alternatively preheat the oven to 200C/180C Fan scrub the sweet potato and cut into wedges. Coat in a little cornflour and toss in a little oil Bake in the oven for 30 -35 minutes, turning halfway through until golden and tender.

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