Plaice goujons with tartare sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Skinned Plaice Fillet |
| ⅓ | cup | Flour |
| Salt | ||
| Ground Black Pepper | ||
| ½ | cup | Dried Breadcrumbs |
| 2 | Eggs | |
| Oil | ||
| ¾ | cup | Mayonnaise |
| 1 | tablespoon | Gherkins |
| 1 | tablespoon | Capers |
| 2 | tablespoons | Cucumber |
| 2 | teaspoons | Lime Juice |
| 1 | tablespoon | Parsley |
| Salt | ||
| Ground Black Pepper | ||
Directions
GOUJONS
TARTARE SAUCE
These Plaice Goujons can be deep-fried or oven-baked. The oven baked version tends to be less crispy but the fish is soft and tender.
Serve as a starter, and appetiser with drinks or as a light main course.
Tip:
To make fresh breadcrumbs tear up bread slices and place in a food processor. Bake in a moderate oven until golden.
Preparation Time: 10 minutes plus chilling time Cooking Time: 10-20 minutes Preparation: Chop the gherkins, capers, cucumber and parsley.
1. First make the tartare sauce: mix the mayonnaise, gherkins, capers, cucumber, lime juice and chopped parsley together in a mixing bowl.
Add salt and pepper to taste. Transfer to a serving bowl and put in the fridge to chill while you prepare the plaice fillets.
2. Using a sharp knife, cut the fillets on the diagonal into 6mm strips.
3. Place the flour in a bowl, add the salt and pepper. Place the breadcrumbs on another plate and the beaten egg in a bowl. Roll the fish first in the flour, then in the egg, then in the breadcrumbs making sure they are well coated. Chill for 1 hour.
4. For deep-frying: heat the oil in a deep-fat frying pan until hot .
Add the fish strips a few at a time and cook for 30 seconds. Test 1 by cutting it in half - the fish should be white all through. Remove and drain. Keep warm while you cook the remaining fish.
5. For oven-baking, heat the oven to 230C/450F/Gas 8. Lightly oil a large baking sheet and spread the fish over it in one layer. Place in the oven for 20 minutes, turning once halfway through. Transfer to a serving platter and serve with the Tartare Sauce.
Submitted By KAZ LANGRIDGE On 05-21-95