Sole Goujons with Paprika Salt
- 1 deep-fat thermometer
- 2 pounds sole fillets
- ¾ cup all-purpose flour
- 8 cups vegetable oil
- 1 cup fresh seltzer or club soda
- ½ teaspoon smoked paprika (sweet or hot) or 1 teaspoon regular paprika (sweet or hot)
Heat oil in a 4-quart heavy pot over moderate heat until thermometer registers 375°F. Stir together 1 tablespoon salt and half of paprika in a small bowl. Pat sole dry, then cut crosswise on a diagonal into 1/2-inch-wide strips. Whisk together flour, remaining paprika, 3/4 teaspoon salt, and 1/4 ...