Fish Goujons with Home Made Tartare Sauce
FISH GOUJONS WITH HOME MADE TARTARE SAUCE
These little goujons can be served as a snack, starter or main meal, depending on how you serve them. This is a great way to get children to try eating fish, as well as reluctant adults! They are especially delicious between two slices of bread as a “Fish Butty”, topped with salad leaves and tartare sauce.
INGREDIENTS (serves 2-3)
250 - 300g plaice fillets, skinned
30g plain flour
1 tablespoon milk
1 teaspoon chopped tarragon or chives
2 teaspoons chopped capers
2 teaspoons chopped gherkins
2 teaspoons chopped parsley
2 teaspoons lemon juice
To serve: Salad leaves/ chips/ lemon wedges/ sliced bread/ baps
- Prepare 3 shallow bowls – one with flour, one with beaten egg and milk and one with the breadcrumbs.
- Cut the plaice fillets across the grain into strips approx. 1.5cm wide.
- Prepare a baking tray by lining it with a sheet of silicone paper or bake-o-glide and then drizzling a little olive oil over the surface.
- Take a few pieces of fish at a time and coat in flour, then the egg and finally the breadcrumbs. Shake off any excess and arrange on the baking tray. Drizzle with a little more olive oil.
- Bake in the oven at 200C for 20-25 minutes, turning once or twice, until golden brown and crispy on the outside.
- Meanwhile prepare the tartare sauce: combine all ingredients in a bowl, mix gently and refrigerate until required.
Once the goujons are cooked, arrange on a serving platter, garnished with lemon wedges.