Fish goujons with tartare sauce

Fish goujons with tartare sauce

Serves 4
Cooking time: Less than 60 minutes
Course: Main
Cooking method: bake

Fish goujons with tartare sauce

1kg silver dory fillets, skinned, pin-boned (or use any firm fleshed white fish e.g. flake, ling)
½ cup (75g) plain flour
1 cup dried breadcrumbs
½ cup finely grated parmesan cheese
2 tablespoons finely chopped flat-leaf parsley
finely grated zest of 1 lemon
sea salt and freshly ground black pepper
2 eggs, lightly beaten (egg wash)
vegetable oil for shallow frying

Tartare sauce
1 egg yolk
1 egg
1 teaspoon Dijon mustard
juice of 1 lemon
sea salt and freshly ground black pepper
1 cup light olive oil (or ½ cup olive oil and ½ cup vegetable oil)
1 tablespoon hot water, if necessary
¼ cup cornichons or gherkins, finely chopped
1 tablespoon capers, rinsed, chopped
1 cup mixed fresh herbs (include basil, parsley and mint), finely chopped
lemon wedges, to serve

Preheat oven to 180°C if you are baking, or heat oil to 180°C if frying the goujons.

Cut fish into 2cm thick fingers and toss to coat in plain flour.

Combine breadcrumbs, cheese, parsley, zest, salt and pepper in a large shallow tray and mix well.

Toss fish pieces in eggs. Using tongs remove fish pieces a couple at a time and toss in breadcrumb mixture, pressing firmly to ensure it sticks to the fish pieces.

Arrange in a single layer on baking trays and bake in preheated oven 15 minutes or until fish is cooked through and crispy. Alternatively shallow fry until crisp and golden; drain on absorbent paper.

Serve hot goujons with tartare sauce and lemon wedges.

Tartare sauce

Place egg yolk and egg into bowl of a food processor with mustard, half of the lemon juice and salt and pepper. Pulse to combine all ingredients. With the motor operating, add oil in a very thin stream until all incorporated and mayonnaise is thick. Transfer to a bowl and stir in remaining lemon juice and water if necessary to thin the mayonnaise slightly. Stir in lemon zest, cornichons, capers and herbs.

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