Homemade Fish Goujons
Serves 2 | with Tartare Sauce and Lemon Wedges
These aren't any ordinary fish fingers... They're breaded basa dipped into homemade tartar sauce - delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Basa Fillets
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Cereals containing gluten)
1 unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
15 grams
Capers**
96 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pat the basa with kitchen paper to remove any excess moisture. Slice each basa fillet lengthways into 2cm wide strips and season with salt and pepper.
c) Crack the egg (see pantry for amount) into a medium bowl and whisk.
d) Put the breadcrumbs into another bowl, then season with salt (see pantry for amount) and pepper.
a) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated.
b) Transfer to a lined baking tray.
c) Drizzle the fish fingers with a little oil, then bake on the middle shelf until the fish is cooked, 15-18 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre.
a) While the fish bakes, zest and quarter the lemon. Finely chop the parsley (stalks and all). Finely chop the capers.
b) In a small bowl, combine a pinch of lemon zest, the capers, mayonnaise and three quarters of the parsley. Season with salt and pepper, then squeeze in lemon juice to taste. This is your tartare sauce!
c) Once baked, add your fish goujons to a serving dish and sprinkle over the the remaining parsley.
d) Serve the tartare sauce on the side for dipping. Squeeze over any remaining lemon if you'd like.
