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Shoe String Frites & Goujons of Sole, served with tartar sauce

Goujons of Sole served in white paper cones with shoestring frites and tartar sauce
Canapé	Any Season
Frites - Yield: 4 cups 1 large russet potato Deep fryer with oil Goujons of Sole - Yield: 12 portions 2 – 6oz fillets of sole, cut into ¼” strips 1 egg beaten 1 cup bread crumbs 1 cup flour alt and pepper
Shoestring Frites Cut potato into julienne, rinse with cold water, to wash off starch. Let dry, and fry in 350f oil until golden and crispy. Season with salt and let stand, uncovered. Goujons of Sole Cut fish into strips, 3” long, dredge with flour, dip in egg, and then breadcrumbs. Deep fry until golden brown.
Prepare newspaper cones, line with wax paper. Insert  1 fish goujon into each paper cone. Fill rest of cone with allumette fries, garnish with tartar sauce.