Plaice Goujons with Tartare
This is a chef's favourite dish...Plaice Goujons with Tartare! Golden panko-crusted fish strips with a fresh, zesty tartare sauce packed with capers, dill, and lemon. Perfectly light and delicious!
Ingredients
- 1 large plaice fillet, sliced into 1cm strips
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumbs
- Salt and pepper
For the tartare
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tsp white wine vinegar
- 200ml vegetable oil
- Salt and pepper
- 1 lemon, juice only
- Few sprigs of dill, chopped
- 1 tbsp capers
- 4 small gherkins, diced
- ½ shallot, diced
- Few sprigs of parsley
To serve
- Watercress
Method
- Pre heat a deep fat fry to 170°C
- Coat the plaice fillets in seasoned flour, followed by the egg and then the panko and deep fry for 1 minute until golden brown, drain and season.
- To make the mayo, whisk together the egg yolks and mustard and slowly drizzle in the oil until thick and emulsified. Mix in the vinegar, herbs, capers, shallots, and finish with a squeeze of lemon juice, salt and pepper.
Ingredients
- 1 large plaice fillet, sliced into 1cm strips
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumbs
- Salt and pepper
For the tartare
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tsp white wine vinegar
- 200ml vegetable oil
- Salt and pepper
- 1 lemon, juice only
- Few sprigs of dill, chopped
- 1 tbsp capers
- 4 small gherkins, diced
- ½ shallot, diced
- Few sprigs of parsley
To serve
- Watercress
Method
- Pre heat a deep fat fry to 170°C
- Coat the plaice fillets in seasoned flour, followed by the egg and then the panko and deep fry for 1 minute until golden brown, drain and season.
- To make the mayo, whisk together the egg yolks and mustard and slowly drizzle in the oil until thick and emulsified. Mix in the vinegar, herbs, capers, shallots, and finish with a squeeze of lemon juice, salt and pepper.
