Plaice goujons with sweet potato wedges and tartare sauce recipe

  • Serves 4
  • 30 mins
  • 715 calories / serving
Add this recipe to your binder.
Plaice goujons with sweet potato wedges and tartare sauce HERO

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.

Meanwhile, for the goujons, season the fish strips, then dip each in flour, then egg, then breadcrumbs. Put on
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.

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.

Email recipe details
Print recipe
  • Ingredients

  • 2 large sweet potatoes, peeled and cut into small wedges
  • 1 tbsp oil
  • 1 tsp paprika
  • 2 skinless plaice fillets
  • 50g (2oz) 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
  • 1-2tbsp light olive oil
  • lemon wedges, to serve
Shop ingredients
  • 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


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.