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Fish fingers in lemonade batter

Crispy fish fingers in lemonade batter

Fish fingers in lemonade batter

PT30M

Why not try?

1
Preheat the deep fat fryer to 180°C. Alternatively, fill a deep saucepan with sunflower oil to halfway and, using a cooking thermometer, heat to 180°C
  • 500ml of sunflower oil, for deep frying
2
In a large mixing bowl, whisk together the lemonade and flour to make the batter. Set aside
  • 200ml of lemonade
  • 110g of plain flour
3
Cut the cod fillets into 8 individual goujons
  • 320g of cod fillet, skinned and cleaned
4
Dip each cod goujon in the lemonade batter until completely covered
5
Carefully lower the fish into the deep-fat fryer or saucepan and cook for 4 minutes, or until golden brown and crispy
6
Remove the goujons from the fryer using a slotted spoon and set aside to drain on kitchen paper. Season to taste with salt and pepper
  • 1 pinch of salt
  • 1 pinch of black pepper
7
Serve with the lime segments and some dollops of tartare sauce
  • 1 lime, quartered
  • 2 tbsp of tartare sauce

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Ingredients

Metric

Imperial

Goujons

To Serve

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Fish fingers in lemonade batter

 
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