Lemon Fish Fingers Recipe with Lime and Avocado Dip


This fish fingers recipe makes a great sharing starter or appetizer to share at the table, or in the garden.

Fried Fish Goujons


550 grams
Lemon Sole (Skinless Fillets)
Lemons (Zest)
2 tablespoons
Eggs (Beaten)
100 grams
Breadcrumbs (Fresh White)
Oil (For Deepfrying)


  1. Cut the fish into little strips about the size of a finger (clue is in the title).
  2. Dust each with flour, and a little salt/pepper.
  3. Then cost with beaten egg, and roll in the breadcrumbs and lemon zest.
  4. Get the production line up and running and blitz through all the fish, storing the fingers on a tray.
  5. You now need a large pan, or deep-fat fryer warmed to 190 degrees Centigrade.
  6. Using a slotted spoon lower the fish into the hot oil to cook for about 90 seconds.
  7. Remember, every time you cook a batch the oil temperature falls, so you must give it time to warm up between batches.  If the oil is not hot enough you'll get wangy/soggy fingers.
  8. Stack the fingers and serve with the dip.


 The recipe for the dip can be found here -> http://mykitchendiaries.tv/2012/02/lime-and-avocado-dip-recipe/