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Kosher goujons with lemon tartare sauce recipe

11 ratings

Ingredients

2 plaice fillets, skinned and sliced into 1 cm thick long strips (roughly 20 strips)
250ml rapeseed or vegetable oil (or more depending on the size of pan)
2tbsp plain flour
zest of 2 lemons
200g breadcrumbs
3-4 eggs, beaten
salt
pepper

of the reference intake
Carbohydrate 38g Protein 20.9g Fibre 1.7g

Make the lemon tartare sauce by combining all the ingredients together. Keep chilled until ready to use. Cut the plaice fillets in half lengthways and then slice into 1 cm thick long strips. You should get about 20 strips in total.
Heat the oil in a deep fat fryer or deep saucepan to 190°C, 375°F.
Put the plain flour into a wide bowl and season with salt and freshly ground black pepper. Add the zest to the breadcrumbs and place in a separate wide bowl. Dip the fish into the plain flour coating it well, followed by the beaten egg and then finally into the breadcrumbs.
Place a few goujons in the fryer at a time and cook for about 3 minutes or until crisp and golden. Repeat until all the goujons are cooked. Remove and transfer to a plate lined with kitchen paper to soak up any excess oil.

*Some Kosher products may only be available in limited stores.