Haddock Goujons, Chips and Tartare Sauce

Crispy breaded haddock strips served with golden homemade chips and a fresh, creamy herb-packed tartare sauce.

Dinner Fish Seafood Fried

Estimated Nutrition

Calories

1120

kcal / serving

4480 kcal total

Carbs

41.5g

per serving

165.8 g total

Fat

92.1g

per serving

368.5 g total

Protein

34.1g

per serving

136.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Cider Vinegar

Dairy

unit

Egg

free-range, beaten

unit

Egg Yolk

free-range

Fruits

0.5

unit

Lemon

juice only

GrainsCereals

110

Plain Flour

200

Breadcrumb

fresh

NutsSeeds

bunch

Dill

small bunch, chopped

tbsp

Flat leaf Parsley

chopped fresh

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

unit

Vegetable Oil

for frying

300

Rapeseed Oil

Seafood

400

Haddock Fillet

skinned, pin bones removed, cut into strips

Vegetables

600

Chipping Potatoes

peeled, cut into chips

110

Caper

150

Gherkin

chopped

0.5

unit

Shallot

finely chopped

Method

Serve the goujons and chips with a side of tartare sauce.

Preheat a deep-fat fryer to 190°C.

Dredge haddock strips in flour, dip in beaten egg, and coat in breadcrumbs.

Deep-fry fish for 3 to 4 minutes until golden-brown and drain on kitchen paper.

Fry potatoes for 3 to 4 minutes until crisp, drain, and season with salt.

Whisk egg yolks and vinegar together in a bowl.

Slowly pour in rapeseed oil while whisking until the mixture is thick.

Stir in capers, gherkins, shallot, herbs, lemon juice, and seasoning.