Very wow, very quick.
Ingredients
- For the Goujons:
- 1 white fish fillet per person (sole/cod/hake)
- 50g of cornflour
- 2 eggs whisked
- 100g of panko breadcrumbs if available but alternatively, white breadcrumbs will suffice
- Seasoning
- Enough sunflower oil or vegetable oil for deep frying
- For the Salad:
- 1 bulb of fennel
- 2 eating apples (i suggest Granny Smith or Pink Ladies for crunchy acidity)
- 6 radishes
- 10g of finely chopped parsley
- Juice of half a lemon
- Drizzle of olive oil
- Salt and black pepper
- For the Dip
- 3 tblsp good quality mayonnaise
- Fresh dill, finely chopped
- Zest and juice of 1/4 lemon
- Salt and pepper, to taste
Method
- For the goujons, cut the fish fillets into long strips.
- Put the cornflour into a shallow bowl and season with salt and pepper. Similarly, put the panko and whisked eggs into separate shallow bowls
- Dip each goujon into the seasoned cornflour, coating it well, then the beaten egg, and finally the breadcrumbs.
- Heat the oil in a saucepan. Check the oil is at the correct temperature by putting in a small piece of bread and when it sizzles and rises to the top, it's ready.
- Fry the goujons for about 2 minutes, or until crisp and golden. Remove and place on kitchen paper to get rid of excess oil.
- Serve with the following salad and dip!
- For the salad, finely slice the fennel, apples (cored but with skin left on) and radishes into a bowl.
- Add the parsley, lemon juice, seasoning and olive oil and serve.
- For the dip, mix all ingredients in a small bowl and serve with goujons and salad. Perfect for dunking goujons into! YUM!
