Fish Goujons with Chilli Jam
Fish Goujons are a family favourite and these ones have a little kick in the form of home made Chilli Jam. Perfect for a weekend feast!
Ingredients
Goujons:
- 6 plaice fillets, skinned
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumbs
- Salt and pepper
Chilli jam:
- 1 red onion, peeled , diced finely
- 2 red peppers, cored, deseeded , diced finely
- 3 red chillies, deseeded diced finely
- 3 garlic cloves, peeled diced finely
- 400g tin plum chopped tomatoes
- 5 fresh tomatoes
- 200g soft brown sugar
- 150ml red wine vinegar
- 2 lemongrass stalks, tough outer layer removed, finely chopped
Method
Pre heat a deep fat fryer to 170c.
Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown. Drain and season.
To make the jam pop the red onion, red peppers, chillies, garlic and lemon grass into a food processor. Add 1/3rd of the vinegar and all the tomatoes and blitz until smooth, pour into a pan with the rest of the vinegar and sugar bring to the boil then simmer for 1 hour.
Note: This makes a lot of chilli jam but it can be stored in a sterilised jar in the fridge for a month.
Ingredients
Goujons:
- 6 plaice fillets, skinned
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumbs
- Salt and pepper
Chilli jam:
- 1 red onion, peeled , diced finely
- 2 red peppers, cored, deseeded , diced finely
- 3 red chillies, deseeded diced finely
- 3 garlic cloves, peeled diced finely
- 400g tin plum chopped tomatoes
- 5 fresh tomatoes
- 200g soft brown sugar
- 150ml red wine vinegar
- 2 lemongrass stalks, tough outer layer removed, finely chopped
Method
Pre heat a deep fat fryer to 170c.
Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown. Drain and season.
To make the jam pop the red onion, red peppers, chillies, garlic and lemon grass into a food processor. Add 1/3rd of the vinegar and all the tomatoes and blitz until smooth, pour into a pan with the rest of the vinegar and sugar bring to the boil then simmer for 1 hour.
Note: This makes a lot of chilli jam but it can be stored in a sterilised jar in the fridge for a month.
