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Steam Whistle Pilsner Battered Goujons of Sole with pomme allumettes in a paper cone

Prepared by Chef Jeff Dueck of Eatertainment for The Beer Garden Gala, an event to raise funds for St. Joseph's Hospital Foundation.

Steam Whistle Pilsner Battered Goujons of Sole (four servings).


Cut sole into strips, 1" wide and 3 inches long. Prepare batter, whisk flour, salt and baking soda together into the beer. Do not whisk too smooth. Thin with more beer if it is too thick. It should be the consistency of pancake batter. Dip each strip of sole into the batter, drop into 350 degrees oil, and fry until golden brown. Remove from oil and season with sea salt.

Pommes Allumettes:
Deep fry matchstick potatoes until golden brown, season with salt and drain on newspaper.Prepare paper cones out of newspaper. Line with waxpaper. Fill half the cone with pomme allumettes, and top with 2 or three pieces of sole. Top with a dollop of tartar sauce. Enjoy!!!


  • 1 bottle Steam Whistle Pilsner
  • 1 cup all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 sole fillets (4 to 6oz each)

Pommes Allumettes:

  • Yukon gold potatoes, cut into matchsticks
  • Hot oil for deep frying
  • Kosher salt to season