Plaice Goujons & Tartare Sauce

These fresh and tasty breaded strips of fried fish are served with sharp homemade Tartare dipping sauce for a perfect starter or snack.

Plaice Goujons

Related Video: Learn how to fillet your own flat fish here.

Ingredients 

  • Plaice fillets
  • Self raising flour
  • Eggs
  • Breadcrumbs
  • Salt & pepper

Method

  1. Cut the skinless plaice fillets into Goujons (strips).
  2. Season the flour with salt and pepper. 
  3. Pass the goujons through the flour, then the beaten egg, then the breadcrumbs. 
  4. Roll the goujons on the work surface to set a nice rounded shape. 
  5. Deep fry goujons at 190°C until the breadcrumbs are golden brown and crispy. 
  6. Squeeze with lemon juice and sea salt and serve straight away with the dip. 

Homemade Mayonnaise

(16 portions approx as a dip)

Ingredients

  • 600ml corn oil
  • 1 tbspn white wine vinegar
  • 8 egg yolks
  • 2 tspn english mustard
  • ½ lemon juiced
  • Salt & pepper

Method

  1. Place egg yolks, vinegar and mustard in a bowl and whisk well. 
  2. Gradually add the oil very slowly so as not to curdle. 
  3. Season with salt and pepper.
Note: If mayonnaise becomes too thick, then a little water may be added to loosen it. 

Tartare Sauce 

Ingredients

  • Mayonnaise
  • Capers
  • Gherkins
  • Flat leaf parsley

Method

  1. Mix the mayonnaise with plenty of chopped baby capers, gherkins and flat parsley to achieve a rustic looking tartare sauce.
  2. Add more seasoning and lemon juice if required. 

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