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Plaice goujons with sweet potato wedges and tartare sauce recipe

Plaice goujons with sweet potato wedges and tartare sauce recipe

17 ratings

See method

  • Serves 4
  • 30 mins
  • 715 calories / serving


  • 2 large sweet potatoes, peeled and cut into small wedges
  • 1 tbsp oil
  • 1 tsp paprika
  • 2 skinless plaice fillets
  • 50g plain flour
  • 2 eggs, beaten
  • 75g (3oz) fresh or dried breadcrumbs

For the tartare sauce

  • 150g mayonnaise
  • 1 tbsp nonpareille capers, rinsed and chopped
  • 4 small cocktail gherkins, finely chopped
  • small handful fresh flat-leaf parsley, chopped
  • 1-2 tbsp light olive oil
  • lemon wedges, to serve

Each serving contains

  • Energy

  • Fat

    42g 60%
  • Saturates

    7g 35%
  • Sugars

    13g 14%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 67.9g Protein 22.1g Fibre 7.6g


  1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Heat the oil in a roasting tray. Add the sweet potato wedges, season and sprinkle with the paprika, then bake for 20-25 minutes until golden brown.
  2. Meanwhile, for the goujons, season the fish strips, then dip each in flour, then egg, then breadcrumbs. Put on 
  3. a hot baking sheet, drizzle with olive oil and bake for 15 minutes, turning a few times, until the outside is golden and firm to the touch.
  4. To make the tartare sauce, put the mayo into a small bowl, add the capers, gherkins and parsley, and season. Add a squeeze of lemon juice and the grated zest and stir. Serve the fish with the sauce, potato wedges and lemon.

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