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Sandra Foodlux, 2226 Canis Heights Drive, Dallas, TX (2026)

06/22/2021

Ingredients
olive oil
450 g lemon sole fillets , skinned, from sustainable sources
50 g plain flour
2 large free-range eggs
1 tablespoons sweet smoked paprika
2 large handfuls breadcrumbs

Method
Preheat the oven to 220ºC/gas 7, then lightly oil a baking tray.
Cut the fish into finger-width strips. Season the flour and place it on a plate. Crack the eggs into a shallow bowl, and lightly beat. Mix the paprika with the breadcrumbs on another plate.
Coat the fish goujons with the seasoned flour, dipping them in the eggs, then coating with the breadcrumbs.
Place them on the oiled tray and bake for 10 to 15 minutes, until golden. Serve with tartare sauce, aïoli or ketchup.

06/17/2021

Ingredients
4 skinless sole or plaice fillets, each about 85g
50g plain flour
2 large eggs
200g panko or coarse dried breadcrumbs
4 tsp medium curry powder
½ tsp fine sea salt
spray oil
For the mango & lime dip
100g half-fat crème fraîche
4 tbsp mayonnaise
2 tbsp mango chutney
finely grated zest 1 lime
juice 1 lime
small pack coriander , leaves only, finely chopped
Method
STEP 1
Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should end up with around 48 finger-sized pieces of fish. Put the flour in a bowl and season.

STEP 2
Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly.

STEP 3
Put on a tray lined with baking parchment while the rest are prepared, adding the reserved breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish pieces. Spray all the fish generously with oil and season again. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking (or to freeze, see tips below, left.

STEP 4
Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To make the dipping sauce, mix all the ingredients in a bowl, then soon into a serving dish or dishes.

06/12/2021

Ingredients
600g / 1.2lb white fish fillets , patted dry (Note 1)
Oil spray (olive oil or any plain)
CRUMB
1 1/2 cups (75g) panko breadcrumbs (Note 2)
1/4 cup (25g) parmesan
2 tsp paprika , optional
1/2 tsp salt and pepper , each
BATTER
1 egg
1 tbsp mayonnaise
2 tbsp flour
1/4 tsp salt and pepper , each
SERVING
Tartare sauce or other seafood dipping sauce
Lemon wedgesFinely chopped chives or parsley , garnish (optional)
Instructions

Preheat oven to 180°C / 350°F.
CRUMBING:
Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
Batter: Mix Batter ingredients in a separate bowl.
Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5" (they shink 30% in length).
Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice - see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.

06/09/2021

Ingredients olive oil. 450 g lemon sole fillets , skinned, from sustainable sources. 50 g plain flour. 2 large free-range eggs. 1 tablespoons sweet smoked paprika. 2 large handfuls breadcrumbs.
Method
Preheat the oven to 220ºC/gas 7, then lightly oil a baking tray.
Cut the fish into finger-width strips. Season the flour and place it on a plate. Crack the eggs into a shallow bowl, and lightly beat. Mix the paprika with the breadcrumbs on another plate.
Coat the fish goujons with the seasoned flour, dipping them in the eggs, then coating with the breadcrumbs.
Place them on the oiled tray and bake for 10 to 15 minutes, until golden. Serve with tartare sauce, aïoli or ketchup.

Address

2226 Canis Heights Drive
Dallas, TX
75201

Website

facebook.com

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