Ingredients
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4
- 1 lb white fish fillets (cod, haddock or hake)
- 100g plain or self-raising flour
- 2 eggs beaten
- 150g breadcrumbs
- If shallow frying - 200ml sunflower oil
- If oven baking - cooking oil spray
For the tartar sauce:
- 70g mayonnaise
- 1 tbsp parsley chopped finely
- 1tbsp chopped tarragon
- 1 shallot chopped finely
- 3 pickles chopped finely
- 2 tbsp capers chopped finely
- Juice from ½ lemon
- Salt and pepper
For the chips:
- 4 large potatoes, peeled and cut into chips.
- 2tbsp goose or duck fat
- 1 tbsp butter
- 2 sprigs fresh rosemary
- Few sprigs thyme
- Salt and pepper
Method
To make the tartar sauce
- Simply combine all ingredients together.
To make the chips
- Melt the goose fat and butter and drizzle over the chips.
- Season with salt and pepper.
- Place in the air fryer with the thyme and rosemary.
- Air fry at 180C for 25 minutes until golden, shake every 8 minutes.
To make the goujons
- Using a sharp knife, slice the cod into fingers, carefully feeling for and removing any bones.
- Dry with some kitchen paper.
- Place the flour, seasoned with a little salt and pepper into one bowl.
- Place the beaten eggs into another bowl.
- Place the breadcrumbs into a third bowl.
- Dip each fish piece first into the flour, coating all over.
- Next, dip into the egg wash coating well.
- Finally, coat with breadcrumbs.
- Repeat with all fish pieces.
- To shallow fry, place the oil in a deep-frying pan and place on a medium to high heat,
- To test if the oil is ready, place a breadcrumb in and when it sizzles and rises to the top the heat is perfect.
- Very carefully using tongs place the breaded fish fingers in the hot oil, allow to golden in colour before turning to brown all over.
- Keep a close eye as they can burn quickly! It should only take 4-5 minutes to brown all over.
- To ensure the fish is fully cooked, break open a fish finger. The fish meat will be soft and flake away easily when fully cooked.
- Move to a raised wire rack once cooked.
