Wednesday, 10 March 2010

Fish Goujons with Home-made Tartare Sauce

Fish Goujons

150g breadcrumbs
75g desiccated coconut
250g white fish, skinned and cut into strips
Salt and freshly ground black pepper
125g plain flour
2 eggs, beaten

Place the breadcrumbs and desiccated coconut into a bowl and mix well.
Heat the oil in a heavy based pan until a breadcrumb sizzles and turns brown when dropped into it.
Season the fish all over with salt and freshly ground black pepper, then coat in the flour.
Dip the floured fish strips into the egg, then into the breadcrumb mixture to completely coat.
Carefully place the fish strips into the hot oil and deep-fry for 4-5 minutes, or until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.

For the Tartare Sauce

50g mayonnaise
30g gherkins, finely chopped
30g capers, drained
1 tbsp finely chopped fresh flatleaf parsley
1 tbsp finely chopped shallots
Salt and freshly ground black pepper

For the tartare sauce, mix all of the tartare sauce ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. 

Serve with hot fish Goujons, garnished with lemon wedges, and some brown bread and butter.

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