Ingredients

Steps

• Fill a deep-fat fryer or heavy-bottomed pan two-thirds full with vegetable oil and heat to 190°C.
• Dredge fish strips in flour, dip in beaten eggs, and coat with breadcrumbs.
• Fry the breaded fish for 2-3 minutes until golden-brown.
• Whisk egg yolks and cider vinegar together in a bowl.
• Slowly whisk in rapeseed oil until the sauce is thick and light.
• Stir in capers, gherkins, shallot, herbs, salt, pepper, and lemon juice.
• Serve the fish goujons with the tartare sauce and lemon wedges.