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Cut sole fillets into strips approximately 8cm long and 1cm wide.
Wash, dry, season and paner à l'Anglaise (72). Roll cigar-shape.
Place in frying-baskets and deep fry at 190°C until crisp and golden brown.
Drain the goujons well, season lightly with salt and place on dish papers on suitable dishes with quarters of lemon and fried or picked parsley. Fried Goujons of sole may be served with a suitable sauce, e.g. Sauce Tartare, Sauce Remoulade.