Lemon Sole Goujons with Asianesque Rouille

  • prep time15 min
  • total time 25 min
  • serves 4

We’ve got a bit of an Asianesque variation on rouille here for sauce, but feel free to go traditional if you prefer, or use tartar sauce, or even a mixture of Greek yogurt, lime juice, and chopped fresh coriander. If you aren’t a sauce person, try these wonderfully crisp little morsels with just some lime juice squeezed over and a smattering of coriander leaves strewn on top.

Courtesy of Bonnie Mo.

1 Rating
Directions for: Lemon Sole Goujons with Asianesque Rouille



1 cup (250 mL) mayonnaise

3 Tbsp (45 mL) Sambal Oelek

2 Tbsp (30 mL) lime juice

1 tsp (5 mL) tomato paste

1 clove garlic, crushed

salt and pepper


1 lb(s) (450 g) skinless whiting or lemon sole

flour, for dredging

salt and pepper

1 egg

peanut oil, for frying

fresh coriander leaves, torn, for garnish

lime wedges, for garnish



1. For the sauce, stir together the mayonnaise, Sambal Oelek, lime juice, tomato paste, garlic, and salt and pepper. Taste and adjust the seasonings.


1. Pat the fish dry. Slice it into finger strips. Put flour in a shallow dish and season it well with salt and pepper. In a second shallow dish, beat the egg.

2. Heat a good inch (2.5 cm) of oil in a deep sauté pan. When the oil is sizzling, working in batches, dip the fish in the seasoned flour to coat all sides and shake off any excess. Dip in egg, letting the excess drip off, then dip in the flour again. Lower the fish into the oil and fry until crisp and golden, 2 to 3 minutes. Remove to paper towels to drain and season with salt.

3. Transfer to a serving platter. Scatter over coriander leaves and drop around a few wedges of lime. Pass the sauce separately.

See more: Asian, Fish, Fry, Main


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