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Plaice goujons with sweet potato wedges and tartare sauce recipe

Plaice goujons with sweet potato wedges and tartare sauce recipe

18 ratings

Poshed up fish and chips - no deep fat fryer required. This elegant take on the classic British dish is surprisingly easy and will be on your plate in 30 minutes. Served with its own creamy homemade tartare sauce. See method

  • Serves 4
  • 30 mins
  • 715 calories / serving

Ingredients

  • 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

    3005kj
    715kcal     36%

  • 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

Method

Poshed up fish and chips - no deep fat fryer required. This elegant take on the classic British dish is surprisingly easy and will be on your plate in 30 minutes. Served with its own creamy homemade tartare sauce.

  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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