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.
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