Plaice goujons with tartare
Plaice is a flat fish with soft, sweet, fine flakes, which makes it ideal cut into strips and breaded, where a firmer fish would fight the crumb. Ask us to skin the fillets and you can slice them into goujons in minutes. A panko crumb fries lighter and crisper than dried breadcrumbs, and a sharp homemade tartare is what lifts the whole plate.
Ingredients
- 4 plaice fillets, about 600g, skinned (ask the counter to skin them, free)
- 75g plain flour
- 2 eggs, beaten
- 150g panko breadcrumbs
- sunflower or vegetable oil, for frying
- salt and pepper
For the tartare
- 6 tbsp mayonnaise
- 1 tbsp capers, chopped
- 2 small gherkins, chopped
- 1 tbsp chopped parsley
- a squeeze of lemon juice
Method
- Make the tartare by stirring everything together with a pinch of salt. Chill until needed.
- Cut the plaice fillets on the diagonal into strips about 2cm wide.
- Season the flour. Set up three bowls: flour, beaten egg and panko. Coat each strip in flour, then egg, then panko, pressing the crumb on.
- Heat 1cm of oil in a wide pan to 180C, or until a crumb sizzles and browns in 30 seconds.
- Fry the goujons in batches for 2 to 3 minutes, turning once, until golden and crisp. The flesh inside turns opaque and flakes.
- Drain on kitchen paper, season with salt and serve with the tartare and lemon.
To serve: Chips or minted peas, and lemon wedges. For a lighter plate, a crunchy fennel slaw. Lemon sole, pollock and haddock all cut into goujons the same way.
Shop this recipe: plaice, haddock, lemon sole and pollock. Cut to order at the counter, filleting free.
