Fish goujons with curry mayo

PT45M

First published in 2022
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Ingredients

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Goujons

  • 2 sole fillets
  • 30g of plain flour
  • 50g of Panko breadcrumbs
  • 1 egg, mixed with a dash of milk and pinch of salt
  • vegetable oil, to pan-fry

Curry mayo

1

Slice each fillet into 4 strips length-ways, then in half on the diagonal to create roughly 16 goujons. Pat dry and set aside

2

Create a breadcrumb station with a dish of flour, a bowl of eggs whisked with a dash of milk and pinch of salt (the salt breaks down the albumen in the egg, making it looser and easier to dip in), a bowl of breadcrumbs and a clean plate for the finished pieces

  • 30g of plain flour
  • 50g of Panko breadcrumbs
  • 1 egg, mixed with a dash of milk and pinch of salt
3

Dust each goujon in flour, tap to remove excess flour, then dip in the egg, followed by the breadcrumbs. Pat down to ensure a nice even coating, then place on the plate whilst you coat the other pieces

4

To make a quick curried mayonnaise, stir the curry powder through the mayonnaise along with a pinch of turmeric powder, then season with a squeeze of lemon juice

5

Place a large non-stick frying pan over a medium heat with a dash of oil. Once the oil is hot, gently lay the goujons in the pan and fry until crisp and golden – only about 1 minute on each side, as the fillets are so thin

  • vegetable oil, to pan-fry
6

Drain in kitchen paper, then sprinkle with a pinch of salt. Serve hot with the curried mayonnaise

 

First published in 2022
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