Goujons of sole with dill mayonnaise

Ingredients

For the goujons of sole
2 lemon sole fillets, skin removed
70g/2½oz cornflour
salt and freshly ground black pepper
100g/3½oz fresh breadcrumbs or Japanese panko breadcrumbs
2 free-range eggs
250ml/8¾fl oz groundnut or grapeseed oil (or as needed, depending on the size of pan)
For the dill mayonnaise
200g/7¼oz mayonnaise, preferably organic
small handful fresh dill, finely chopped
½-1 tsp lime juice, to taste
salt and freshly ground black pepper

Method

1. For the goujons of sole, cut the sole fillets in half lengthways, then slice each fillet half into about four long strips on the diagonal. This will give you eight goujons from each fillet.
2. Place the cornflour into a shallow bowl and season with salt and freshly ground black pepper. Place the breadcrumbs or panko into another shallow bowl, and beat the eggs together in a third bowl.
3. Dip each fish goujon first into the seasoned cornflour, coating it well, then into the beaten egg and finally the breadcrumbs.
4. Lay the goujons on a cooling rack (or at this point you can freeze them between layers of baking parchment in an airtight container.). Place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. Carefully place the goujons into the hot oil and deep fry for about two minutes, or until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
6. For the dill mayonnaise, place the mayonnaise and chopped dill into a small bowl and mix well. Stir in some lime juice and season, to taste, with salt and freshly ground black pepper.
7. To serve, place the goujons onto serving plates with a dollop of the dill mayonnaise.