Fish goujons with curry mayo
These crispy fish goujons are delicious served as a snack, in a sandwich or with a big pile of chips. Lemon sole is in season from March–May in the UK, but you can switch it out for any other small flatfish such as plaice or dab.
Ingredients
Goujons
- 2 sole fillets
- 30g of Doves Farm Plain White Flour
- 50g of Panko breadcrumbs
- 1 egg , mixed with a dash of milk and pinch of salt
- vegetable oil, to pan-fry
Curry mayo
- 50g of mayonnaise
- 1 tsp mild curry powder
- 1 pinch of turmeric powder
- lemon juice to taste
Method
Slice each fillet into 4 strips length-ways, then in half on the diagonal to create roughly 16 goujons. Pat dry and set aside
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
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
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
- 50g of mayonnaise
- 1 tsp mild curry powder
- 1 pinch of turmeric powder
- lemon juice to taste
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
Drain in kitchen paper, then sprinkle with a pinch of salt. Serve hot with the curried mayonnaise
- 1 pinch of salt
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Fish goujons with curry mayo
