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James Martin's panko breadcrumbed lemon sole goujons

James Martin is in the kitchen with a recipe the whole family will love. The perfect alternative to takeaway fish and chips - James is serving his panko breadcrumbed lemon sole goujons, with a homemade tartare sauce. 

Goujons with tartare sauce and chilli jam

Serves: 2


1 lemon sole, filleted

25g plain flour

Salt and pepper

2 eggs beaten

75g panko breadcrumbs

Tartare Sauce

2 egg yolks

1tsp Dijon mustard

200ml veg oil

1tbsp capers, chopped

3 gherkins, chopped

½ lemon, juice only

1 small bunch flat leaf parsley, chopped

1 small bunch dill, chopped 

½ shallot, finely diced

To serve

1 small bunch watercress

Lemon wedges

50g chilli jam


1. Fill a deep pan or deep fat fryer one third full with oil and heat to 180 degrees

2. In a bowl, mix the flour with the salt and pepper, then coat the sole in the seasoned flour. Dust off any excess. 

3. Take the filet and dip in the eggs, then coat in the breadcrumbs

4. Deep fry the fish for 1 to 2 minutes, then drain and season with salt

5. Meanwhile, to make the tartare sauce, pop the egg yolks into a mixer with the mustard and slowly add the oil until thickened

6. Spoon into a bowl and add in the other ingredients, mixing well

7. To serve, garnish with watercress, lemon wedges, tartare sauce and chilli jam

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