Tuesday, 9 June 2015

Fish Goujons

 Fish Goujons

450g firm white fish fillet, skinned (I'm using rock turbot)
3 tbsp flour
1/4 tsp cayenne pepper
1/4 tsp chopped lemon thyme
1 large egg, beaten
80g Panko breadcrumbs
salt and freshly ground black pepper
Sunflower oil, for frying 

Cut the fish fillets across their width into thick, finger-like strips, about 2cm wide.
Sprinkle the flour onto a plate. 
Beat the egg and salt and pepper in a bowl. 
Sprinkle the panko breadcrumbs mixed with
cayenne and thyme onto a separate plate. 
Dredge the fish first in flour, dusting off any excess, 
then dip them in the egg, then rolls them in the breadcrumbs until coated. 
 Heat oil in a frying pan . 
Fry the fish goujons, in batches, for 2-3 minutes, or until golden-brown and cooked through. 
Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. 
Keep warm. Repeat the process with the remaining goujons.

Lemon Caper Mayo

8 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp bottled capers, drained and chopped
finely grated zest and juice of 1/2 lemon
Mix together the mayonnaise, mustard, capers and lemon juice. 
Season to taste.