Sole Goujons with Mango & Lime Dip Recipe

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a shallow bowl, combine the breadcrumbs, paprika, salt and black pepper.

In another shallow bowl, beat the eggs.

Cut the sole fillets into strips.

Dip each sole strip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.

Place the coated strips on the prepared baking sheet and bake for 10-12 minutes, or until golden brown and crispy.

While the sole goujons are baking, make the mango and lime dip.

In a blender, blend the mango chunks, lime juice, mayonnaise, honey, salt and pepper until smooth.

Transfer the dip to a serving bowl.

Serve the crispy sole goujons with the mango and lime dip.