Goujons de Sole are small pieces of Sole that are dipped in fritter batter and fried in hot oil. I had always considered them to be a French creation; until I learned differently. Fried fish was originally brought to England by Portuguese Sephardic Jews in the 16th century. As Marranos, the Jews were able to fry fish and eat it for Shabbat just like the Christians who weren’t allowed to eat meat on Fridays. Left over fish would be eaten for lunch on Saturday.
What we know as Fish ‘N Chips is made with whole fillets; while this elegant French version is made with fillets cut into small pieces. I generally get three to four pieces out of each fillet. When these pieces are dipped in fritter batter and fried, the batter inflates and forms a “bubble jacket” around each piece of fish. When the fish is completely drained of excess oil, it can be reheated and the jacket remains.
Serve these Goujons de Sole with Tartar sauce, Truffle Mayo or Blackberry-Mango Salsa.
Hint: I make the Truffle sauce by mixing about a tablespoon of truffle cream with one cup of mayonnaise. You can add more or less of the truffle cream to fit your taste. My four year old grand daughter loves it!
Note: For more about the history of Fish and Chips, read this article by my friend Ronnie V. Fein: https://www.timesofisrael.com/the-surprising-jewish-history-behind-fish-n-chips/