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Fish Goujons and Tartare Sauce
Crispy homemade fish nuggets served with a fresh, creamy herb and caper tartare sauce for dipping.
Snack
Seafood
Appetiser
Kid-Friendly
Fried
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
21.2
g
per serving
84.6 g total
Fat
78.1
g
per serving
312.2 g total
Protein
29
g
per serving
115.8 g total
Cook Time
5
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
2
tbsp
Cider Vinegar
110
g
Capers
Dairy
2
piece
Eggs
free-range
3
piece
Egg Yolks
free-range
Fruits
1
piece
Lemon
cut into wedges to serve
GrainsCereals
75
g
Plain Flour
150
g
Panko Breadcrumbs
NutsSeeds
1
bunch
Dill
fresh, chopped
2
tbsp
Flat leaf Parsley
chopped fresh
1
count
Salt
to taste
1
count
Black Pepper
freshly ground, to taste
OilsFats
300
ml
Rapeseed Oil
Seafood
500
g
Plaice
or lemon sole, filleted, skinned and cut into strips
Vegetables
150
g
Gherkins
chopped
0.5
piece
Shallot
finely chopped
Method
1
Fill a deep-fat fryer or heavy-bottomed pan two-thirds full with vegetable oil and heat to 190°C.
2
Dredge fish strips in flour, dip in beaten eggs, and coat with breadcrumbs.
3
Fry the breaded fish for 2-3 minutes until golden-brown.
4
Whisk egg yolks and cider vinegar together in a bowl.
5
Slowly whisk in rapeseed oil until the sauce is thick and light.
6
Stir in capers, gherkins, shallot, herbs, salt, pepper, and lemon juice.
7
Serve the fish goujons with the tartare sauce and lemon wedges.