Plaice goujons with sweet potato wedges and tartare sauce recipe
Poshed up fish and chips - no deep fat fryer required. This elegant take on the classic British dish is surprisingly easy and will be on your plate in 30 minutes. Served with its own creamy homemade tartare sauce.
See method- Serves 4
- Takes 40 mins
- 715 calories / serving
Ingredients
- 2 large sweet potatoes, peeled and cut into small wedges
- 1 tbsp oil
- 1 tsp paprika
- 2 skinless plaice fillets
- 50g plain flour
- 2 eggs, beaten
- 75g (3oz) fresh or dried breadcrumbs
For the tartare sauce
- 150g mayonnaise
- 1 tbsp nonpareille capers, rinsed and chopped
- 4 small cocktail gherkins, finely chopped
- small handful fresh flat-leaf parsley, chopped
- 1-2 tbsp light olive oil
- lemon wedges, to serve
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Shop ingredientsEach serving contains
- Energy
- 3005kJ 715.0kcal
- Fat
- 42g
- Saturates
- 7g
- Salt
- 1.3g
- Sugars
- 13g
of the Reference intake
Carbohydrate 67.9gProtein 22.1gFibre 7.6g
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- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Heat the oil in a roasting tray. Add the sweetpotatowedges, season and sprinkle with the paprika, then bake for 20-25 minutes until golden brown.
- Meanwhile, for the goujons, season the fish strips, then dip each in flour, then egg, then breadcrumbs. Put on
- a hot baking sheet, drizzle with olive oil and bake for 15 minutes, turning a few times, until the outside is golden and firm to the touch.
- To make the tartare sauce, put the mayo into a small bowl, add thecapers, gherkins and parsley, and season. Add a squeeze of lemon juice and the grated zest and stir. Serve the fish with the sauce, potato wedges and lemon.
