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

21.2g

per serving

84.6 g total

Fat

78.1g

per serving

312.2 g total

Protein

29g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Cider Vinegar

Dairy

piece

Egg

free-range

piece

Egg Yolk

free-range

Fruits

piece

Lemon

cut into wedges to serve

GrainsCereals

Plain Flour

150

Panko Breadcrumbs

NutsSeeds

bunch

Dill

fresh, chopped

tbsp

Flat leaf Parsley

chopped fresh

count

Salt

to taste

count

Black Pepper

freshly ground, to taste

OilsFats

300

Rapeseed Oil

Seafood

500

Plaice

or lemon sole, filleted, skinned and cut into strips

Vegetables

110

Caper

150

Gherkin

chopped

0.5

piece

Shallot

finely chopped

Method

Stir in capers, gherkins, shallot, herbs, salt, pepper, and lemon juice.

Slowly whisk in rapeseed oil until the sauce is thick and light.

Dredge fish strips in flour, dip in beaten eggs, and coat with breadcrumbs.

Fill a deep-fat fryer or heavy-bottomed pan two-thirds full with vegetable oil and heat to 190°C.

Whisk egg yolks and cider vinegar together in a bowl.

Fry the breaded fish for 2-3 minutes until golden-brown.

Serve the fish goujons with the tartare sauce and lemon wedges.