Crispy goujons paired with lemony, herby and salty tartare sauce. Sublime. Recipe by MOB Contributor Thomas Straker.
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Serves
4
Lemon
Salt
Black Pepper
Fish Goujons
Cod
Panko Breadcrumbs
Egg
Plain Flour
Vegetable Oil
Mayonnaise
Egg Yolk
Mustard
White Wine Vinegar
Olive Oil
Vegetable Oil
Water
Tartare Sauce
Cornichon
Shallot
Capers
Lemon
Parsley
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content.
Serves
4
Lemon
Salt
Black Pepper
Fish Goujons
Cod
Panko Breadcrumbs
Egg
Plain Flour
Vegetable Oil
Mayonnaise
Egg Yolk
Mustard
White Wine Vinegar
Olive Oil
Vegetable Oil
Water
Tartare Sauce
Cornichon
Shallot
Capers
Lemon
Parsley
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Step 1.
Starting with the cod, cut it into even sized goujons.
Step 2.
Get 3 bowls. Put your flour into the first, whisked eggs into the second and breadcrumbs in the last. Season the bowls with salt and pepper.
Step 3.
Dip the fish into the flour then egg then breadcrumbs. Make sure it is evenly coated and repeat for all the fillets. Place the battered fish onto a tray and set aside in the fridge until you are ready to use.
Step 4.
Mayo time. Place the egg yolks, mustard and white wine vinegar into a bowl with a pinch of salt. Beat together with a whisk and keep beating whilst you add all of the oil bit by bit (olive and vegetable). If it gets too thick before you’ve finished adding the oil, loosen with a small splash of water, then add the rest of the oil.
Step 5.
Now for the tartare. Prepare all the ingredients - dice your shallots and cornichons, juice the lemon, grate the zest and roughly chop your capers and parsley. Mix together with the mayo (made in step 5) then place in the fridge until you are ready to use it.
Step 6.
For the burnt lemons, cut 2 lemons in half, get a frying pan on a high heat and place them in the pan cut side down. When they begin to burn on the bottom, remove.
Step 7.
Pour 2L of vegetable oil into a large pan on a medium-high heat. You want it nice and hot (around 180°C but not smokey), then drop in the goujons and fry until golden brown. Remove with a slotted spoon and drain on kitchen paper.
Step 8.
Arrange on a plate and serve with dollop of fresh tartare sauce, a wedge of lemon and a sprinkle of salt. Enjoy!
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