Plaice Goujons & Tartare Sauce

Plaice Goujons

Ingredients

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

Method

  1. Cut the skinless plaice fillets into goujons.
  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 (see demo).
  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.

Tartare Sauce

Ingredients

Mayonnaise
Capers
Gherkins
Flat leaf parsley
Method

Mix the mayonnaise with plenty of chopped baby capers, gherkins and flat parsley to achieve a rustic looking tartare sauce.

Add more seasoning and lemon juice if required.