Remove all 4 fillets from the lemon sole. Remove the skin from the fish and cut the fillets into the required sizes ready to coat.
Place the flour in one baking tray and add in the salt and pepper. Break the eggs into a second tray and whisk with a pinch of pepper. Place the breadcrumbs in a third tray. Chunkier, rustic breadcrumbs work better than very fine ones - panko breadcrumbs work very well.
Dip the slices of fish into the flour and coat. Shake off the excess flour and then dip in the egg, followed by the breadcrumbs.
Place the sunflower oil in a large pan, making sure the oil does not come more than halfway up the depth of the pan. Bring the oil to a temperature of 180'C and then add the sole to the oil and cook for 2 minutes. Remove from the oil and place on kitchen paper to allow any excess oil to drain away.
Place all of the spices in a dry frying pan and toast for 1 minute over a high heat. Finely dice the red chilli. Transfer to a pestle and mortar and crush. Stir the spice mixture into the Greek yogurt and finish with a squeeze of fresh lemon juice.
Serve the dip alongside the hot goujons.
«This can be made with a variety of different fish such as Pollock. »