Saturday, November 24, 2007

Goujons of fish serve with Tartar sauce:

Eggs (mix) 3
Fish 1kg

Plain Flour 1cup
Fresh breadcrumbs mix with herb, salt and pepper 2cup
Salt and black pepper

Fish fillets, e.g. sole, plaice, salmon, etc are cut into strips approx 8* ½ cm then seasoning.
Heat oil to 180°C, toss the cut fishes to coat in plain flour then into the eggs and using tongs remove fish pieces a couple at a time and toss in breadcrumb mixture.
Alternatively deep fry until crisp and golden; drain on absorbent paper.
Serve hot Goujons with Tartar sauce and lemon wedges.
Tartar sauce: consisting of mayonnaise mixed with chopped onions (or olives), gherkins and capers.

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