Nutty crumbed fish goujons with mango and mint salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Skinless; boneless cod |
| ; fillet, cut into | ||
| ; goujons (1lb) | ||
| 5 | tablespoons | Plain flour |
| 1 | large | Size egg; beaten |
| 50 | grams | Fresh white breadcrumbs; (2oz) |
| 50 | grams | Chopped almonds; lightly toasted |
| ; (2oz) | ||
| Oil to deep fat fry | ||
| 1 | small | Red onion; finely chopped |
| 500 | grams | Ripe tomatoes; deseeded and finely |
| ; chopped (1lb) | ||
| 2 | Red jalapeno chillies; deseeded and finely | |
| ; chopped | ||
| 1 | large | Mango; peeled and coarsely |
| ; chopped | ||
| ½ | Lime; juice of | |
| 2 | tablespoons | Freshly chopped mint |
Directions
FOR THE SALSA
Coat the cod goujons in the plain flour, then dip in the beaten egg.
Combine together the breadcrumbs and almonds, then add goujons and toss until thoroughly coated.
Preheat a deep fat fryer or oil in a saucepan to 190 C, 375 F.
Deep fry the goujons for 2-3 minutes until golden brown. Drain on absorbant kitchen paper, and repeat this process until all the goujons are cooked.
In a large bowl combine together all the salsa ingredients, cover and chill until required.
Notes Serve the goujons with the salsa and accompany with new potatoes and a crisp green salad.
Converted by MC_Buster.
NOTES : A light summer style starter/lunch ideal for al fresco eating.
Converted by MM_Buster v2.0l.