Goujons with Tartare
Golden, crunchy lemon sole goujons fried to perfection, served with a rich, zesty homemade tartare packed with capers, herbs, and gherkins. A total classic!
Ingredients
- 1 large lemon sole fillet sliced into 1cm strips
- 3 egg whites beaten
- 50g plain flour
- 100g panko breadcrumbs
- Salt and pepper
Tartare
- 3 egg yolks
- 1 tbs Dijon mustard
- 1 tsp white wine vinegar
- 200ml vegetable oil
- salt and pepper
- 1 lemon juice and zest
- Few sprigs of dill chopped
- Few chives chopped
- 1 tbs small capers
- 4 small gherkins diced
- ½ a shallot diced
- Few sprigs of parsley
To serve
- Lemon wedges
Method
Pre heat a deep fat fry to 170c.
To make the mayo whisk the egg yolks and mustard and slowly drizzle in the oil until thick, ( you can do this in a small food processor)then mix in the vinegar herbs capers shallots, a squeeze of juice salt and pepper
Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown drain and season.
Serve with a big dollop of tartare sauce and a lemon wedge.
Note this will make a lot of tartare which can be stored in the fridge for 3 days!
Ingredients
- 1 large lemon sole fillet sliced into 1cm strips
- 3 egg whites beaten
- 50g plain flour
- 100g panko breadcrumbs
- Salt and pepper
Tartare
- 3 egg yolks
- 1 tbs Dijon mustard
- 1 tsp white wine vinegar
- 200ml vegetable oil
- salt and pepper
- 1 lemon juice and zest
- Few sprigs of dill chopped
- Few chives chopped
- 1 tbs small capers
- 4 small gherkins diced
- ½ a shallot diced
- Few sprigs of parsley
To serve
- Lemon wedges
Method
Pre heat a deep fat fry to 170c.
To make the mayo whisk the egg yolks and mustard and slowly drizzle in the oil until thick, ( you can do this in a small food processor)then mix in the vinegar herbs capers shallots, a squeeze of juice salt and pepper
Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown drain and season.
Serve with a big dollop of tartare sauce and a lemon wedge.
Note this will make a lot of tartare which can be stored in the fridge for 3 days!
