Perfect at a party, or as a sophisticated and vibrant dinner, these goujons will be your new go-to recipe.
Ingredients
- 4 slices of day-old white bread, crusts removed
- 1 tbsp chopped fresh flat-leaf parsley
- 2 tsp medium curry powder
- 2 tsp mild chilli powder
- 1 tsp ground turmeric
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- 50g (2oz) plain flour
- 1 egg
- 1 tbsp milk
- 4 x Whiting fillets, skinned & pin boned, cut into strips diagonally
- Rapeseed oil, for deep-frying
- 50g (2oz) mixed baby salad leaves
For the Mango Salsa:
- 1 mango, peeled and diced
- 2 tbsp sweet chilli sauce
- 1 lime, juice & zest
- 1 tbsp chilli rapeseed oil
- 1 tbsp chopped fresh coriander
- Sea salt and freshly cracked black pepper
For the Chilli Jam:
- 2 tbsp Rapeseed Oil
- 1 onions, roughly diced
- 2 red peppers, cored, seeded and roughly diced
- 1 garlic clove, crushed
- 1 red chilli, finely chopped
- 2 tbsp tomato purée
- 50g (2oz) light brown sugar
- 2 ripe tomatoes, diced
- 1 tbsp balsamic vinegar
- 1 tbsp dark soy sauce
- sea salt and freshly ground black pepper
Method
- Blitz the bread, parsley, curry powder, chilli powder and turmeric in a food processor
- Tip into a shallow dish, stir in the sesame seeds and season well
- Place the flour on a plate, then beat the egg and milk together in another shallow dish
- Toss the whiting in the flour until well coated, shaking off any excess, then dip into the egg mixture and coat in the flavoured breadcrumbs.
- Heat a deep-fat fryer to 180°C or half-fill a deep-sided pan with rapeseed oil.
- Cook the breaded whiting strips in batches for 3–4 minutes, until cooked through and golden brown.
- Drain on kitchen paper and keep warm while you cook the remainder.
For the Mango Salsa:
- Place the mango in a bowl and stir in the sweet chilli sauce, rapeseed oil, lime juice and coriander
- Season to taste
- Cover with cling film and set aside at room temperature until needed
- Use as required
For the Chilli Jam:
- Heat the rapeseed oil in a heavy-based pan on a medium heat. Add the onions, red peppers and garlic and sauté for 2 minutes, until just beginning to soften. Stir in the chilli and tomato purée and cook for 3 minutes, stirring occasionally. Stir in the sugar, tomatoes, balsamic vinegar and soy sauce and pour in 300ml (1/2 pint) of water to just cover. Simmer for 45–50 minutes, until well reduced and thickened, stirring occasionally.
- Remove the chilli jam from the heat and leave to cool completely, then tip into a food processor or liquidiser and blend to a purée. Pass through a sieve set over a bowl and season to taste. Transfer to a rigid plastic container and store in the fridge. Use as required.
Cook Ahead:
This keeps very well in the fridge for up to 3 weeks and can be put into a squeezy plastic bottle if you would like to use it to garnish plates. This can also be frozen
