Fish fingers in lemonade batter

Crispy fish fingers in lemonade batter

Fish fingers in lemonade batter

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
In a large mixing bowl, whisk together the lemonade and flour to make the batter. Set aside
  • 200ml of lemonade
  • 110g of plain flour
Cut the cod fillets into 8 individual goujons
  • 320g of cod fillet, skinned and cleaned
Dip each cod goujon in the lemonade batter until completely covered
Carefully lower the fish into the deep-fat fryer or saucepan and cook for 4 minutes, or until golden brown and crispy
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
Serve with the lime segments and some dollops of tartare sauce
  • 1 lime, quartered
  • 2 tbsp of tartar sauce



To Serve