Fried Goujonettes of Sole with Hazelnut Crust

This is a fancy French version of fish sticks. (A lot tastier than frozen fish sticks) The sole fillet fish were cut on a diagonal and then dipped into seasoned flour, then beaten egg and lastly in the hazelnut crust mixture. The fish was deep friend until golden brown and served with a homemade mayonnaise that was a little tricky for me to make, but as you can see the end result worked out just fine.