Kosher goujons with lemon tartare sauce recipe
Ingredients
Lemon tartare Sauce
- 120ml mayonnaise
- 2 tbsp capers, roughly chopped
- 2tbsp fresh dill
- 30g pickled cucumbers, finely chopped
- 2tsp lemon juice
- pinch of sugar
- salt
- pepper
For the goujons
- 2 plaice fillets, skinned and sliced into 1 cm thick long strips (roughly 20 strips)
- 250ml rapeseed or vegetable oil (or more depending on the size of pan)
- 2tbsp plain flour
- zest of 2 lemons
- 200g breadcrumbs
- 3-4 eggs, beaten
- salt
- pepper
Each serving contains
- Energy
- 1975kJ 470.0kcal
- Fat
- 27g
- Saturates
- 4g
- Salt
- 1.5g
- Sugars
- 2g
of the Reference intake
Carbohydrate 38.0gProtein 20.9gFibre 1.7g
Method
- Make the lemon tartare sauce by combining all the ingredients together. Keep chilled until ready to use. Cut the plaice fillets in half lengthways and then slice into 1 cm thick long strips. You should get about 20 strips in total.
- Heat the oil in a deep fat fryer or deep saucepan to 190°C, 375°F.
- Put the plain flour into a wide bowl and season with salt and freshly ground black pepper. Add the zest to the breadcrumbs and place in a separate wide bowl. Dip the fish into the plain flour coating it well, followed by the beaten egg and then finally into the breadcrumbs.
- Place a few goujons in the fryer at a time and cook for about 3 minutes or until crisp and golden. Repeat until all the goujons are cooked. Remove and transfer to a plate lined with kitchen paper to soak up any excess oil.
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- *Some Kosher products may only be available in limited stores.
