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Sole goujons with Thai sauce

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

  • Prep: 25 mins
    Cook: 30 mins
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 408
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 11
  • Protein 21
  • Fat 23
  • Fibre 1
  • Salt 4.15

Nutrition per serving

  • Calories 408
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 11
  • Protein 21
  • Fat 23
  • Fibre 1
  • Salt 4.15

Ingredients

  • 500g skinned megrim sole or other sustainable white fish fillets
  • sunflower oil, for deep frying
  • 140g plain flour, plus extra seasoned flour to dust the fish
  • 1½ tsp fast-action dried yeast
  • 150ml lager
  • 150ml sparkling water
  • 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

Method

  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.

  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.

  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.

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