Lemon Sole Goujons with Mushy Peas and Sweet Potato Chips

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 sweet potatoes
• 2 tbsp olive oil
• 50g/1¾oz plain flour
• 2 free-range eggs
• 100g/3½oz fresh breadcrumbs
• ½ tsp cayenne pepper
• ½ lemon
• 4 fillets lemon sole
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 200g/7¼oz peas
• 1 tbsp crème fraîche
• ½ tsp ready-made mint sauce
• salt and freshly ground black pepper
• squeeze lemon juice
• 3 tbsp ready-made mayonnaise
• salt and freshly ground black pepper

Also mentioned in the method: fish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Cut the sweet potatoes into thin chip-sized sticks, toss with 2 tbsp olive oil, salt and black pepper, and spread on a baking tray. Roast for 25 to 30 minutes, turning once, until crisp.

2. Meanwhile, cut the lemon sole fillets into finger-sized goujons. Mix the flour with the cayenne, salt and black pepper in one bowl, beat the eggs in a second bowl, and put the breadcrumbs in a third.

3. Coat each goujon in seasoned flour, dip into the beaten egg, then press into the breadcrumbs to coat evenly. Place on a plate.

4. Heat 4 tbsp olive oil in a large frying pan over medium-high heat. Fry the goujons in batches for 2 to 3 minutes per side until golden, and the fish is opaque, flakes easily and reaches 145°F (63°C).

5. Drain the goujons on paper towels and keep warm while you finish the other dishes.

6. Bring a pan of water to the boil, add the peas and cook for 3 to 4 minutes until soft. Drain, then mash roughly with the crème fraîche, mint sauce, a squeeze of lemon juice, salt and black pepper.

7. Stir the mayonnaise with a little salt and black pepper in a small bowl to make a dipping sauce.

8. Cut the lemon half into wedges. Serve the goujons with the mushy peas, sweet potato chips, mayonnaise and lemon wedges.