Pescatarian

Fish Goujons and Chips with Tartar Sauce

Name: Fish Goujons and Chips with Tartar Sauce
Total time: 40 min
Ingredients: 165g potatoes, peeled and cut into thin chips; 10g semolina or polenta; 1 tsp olive oil; 160g skinless cod fillet, cut into chunks; 1½ tsp plain flour; 1 medium egg, beaten; 20g fine white breadcrumbs; 30g light mayonnaise; 2 tsp capers; 1 gherkin, finely chopped; 1 small bunch parsley, chopped; 1 lemon wedge

40 mins

Ingredients

165g potatoes, peeled and cut into thin chips
10g semolina or polenta
1 tsp olive oil
160g skinless cod fillet, cut into chunks
1½ tsp plain flour
1 medium egg, beaten
20g fine white breadcrumbs
30g light mayonnaise
2 tsp capers
1 gherkin, finely chopped
1 small bunch parsley, chopped
1 lemon wedge

Method

Preheat the oven to 220ºC. Bring a large pan of salted water to the boil add the potatoes and cook for around 7-8 minutes until they’re just starting to soften. Drain then leave to steam dry for a couple of minutes. Transfer to a large bowl, add the semolina or polenta and toss to coat.

Lay the chips on a non-stick baking tray, add a little oil and bake in the oven for 20 minutes, turning occasionally.

Whilst the chips cook, coat the fish in the flour then dip in the beaten egg. Finally dip in the breadcrumbs, making sure the fish is evenly coated. Lay the fish goujons on the baking tray next to the chips, add the remaining oil then bake for 10 minutes until golden and cooked through.

Meanwhile combine the mayonnaise, capers, gherkins and parsley in a small bowl. Serve the fish goujons with the chips, tartar sauce and a wedge of lemon.