Sole Goujons with Fried Baby Zucchini

Wednesday July 2

Still some digestive problems today, so we tried to eat delicately, if not completely in bianco. Sole is easy on the stomach, and Holt was intrigued by the light batter of this recipe. Though it looked like it would be too thin, it actually clung to the tranches of Trader Joe's (defrosted) sole we prepared, and then fried up a treat. So we threw a few tiny baby zucchini, just snipped from the plants in our garden, into the batter and fried them up too, making a nice side dish. The paprika salt gave it all a nice smoky flavor (we used pimenton de la Vera). And we also made some tartar sauce, the more traditional American dip, with dill pickle, sweet pickle, and capers.

Goujon, by the way, is what the English, not the French, call what we, the Americans call fish or chicken fingers, while what the French really call goujons, are what we, the Americans call catfish (more or less).