Kosher goujons with lemon tartare sauce recipe

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  • Serves 5
  • 30 mins to prepare and 15 mins to cook
  • 470 calories / serving
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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.

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  • Ingredients

  • Lemon tartare Sauce

  • 120ml mayonnaise
  • 2 tbsp capers, roughly chopped
  • 2tbsp fresh dill
  • 30g pickled cucumbers, finely chopped
  • 2tsp lemon juice
  • pinch of sugar
  • salt
  • pepper
  • For the goujons

  • 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
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  • Energy 1977kj 470kcal 24%
  • Fat 27g 39%
  • Saturates 4g 20%
  • Sugars 2g 2%
  • Salt 1.5g 25%

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


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