Sole Goujons with Paprika Salt

• 8 cups vegetable oil
• 1 tablespoon salt, plus 3/4 teaspoon
• 1/4 teaspoon smoked paprika (sweet or hot) or 1 teaspoon regular paprika (sweet or hot), plus
• 1/4 teaspoon paprika
• 2 pound sole fillets, skinned
• 1/4 teaspoon pepper
• 3/4 cup instant flour plus 1/4 cup
• 1 cup chilled fresh seltzer or club soda

1. Heat oil in a 4 quart heavy pot over moderate heat until deep-fry thermometer registers 375 degrees F.
2. Stir together 1 tablespoon the salt and 1/4 teaspoon of paprika in a small bowl.
3. Make batter and fry fish: Pat sole dry, then cut crosswise on a diagonal into 1/2-inch wide strips.
4. Whisk together flour, 1/4 teaspoon of remaining paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then whisk in seltzer.
5. Working with 6 pieces at a time, dredge fish first in 1/4 cup instant flour, pat off excess.
6. Then dip in batter to coat, shaking off excess, and fry, turning occasionally, until golden brown and fish is just cooked through (cut a piece open to test), 2 to 4 minutes.
7. Transfer with a slotted spoon to paper towels to drain, then sprinkle with some of paprika salt.
8. Skim any bits of fried batter from pot and return oil to 375 degrees F between batches.
9. Serve with remaining paprika salt on the side, for dipping.

vegetable oil, salt, paprika, paprika, pepper, flour, club soda

Taken from www.foodnetwork.com/recipes/sole-goujons-with-paprika-salt-recipe.html (may not work)