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
- 500g skinned megrimsole or other sustainable white fish fillets
- sunflower oilfor deep frying
For the batter
- 140g plain flourplus 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 beanstrimmed
- 8 tbsp Thai fish sauce
- 3-4 tbsp soft brown sugar or palm sugar
- 2 garlic clovesfinely grated
- 3 bird's-eye chillies or 3 red chilliesfinely chopped
- 1 ball of stem ginger in syrupfinely diced
- juice 2 limes
- limewedges, to serve
Nutrition: per serving
- kcal408
- fat23g
- saturates3g
- carbs31g
- sugars11g
- fibre1g
- protein21g
- salt4.15g
Method
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.