Ingredients :
- 4 tablespoons mayonnaise
- 1/2 tablespoon natural yoghurt (Greek)
- Grated rind of half a lemon
- Squeeze lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon capers chopped
- 2 ×175 g Sole fillets skinned
- 2 ×175 g Plaice fillits skinned
- Use any white fish fillets such as Haddock or Cod for the Goujons, cut into thin strips
- 18 lightly beaten
- 115 g fresh white breadcrumbs
- 1 tablespoon sesame seeds
- Pinch paprika
- to taste Salt and pepper
- Oil for frying
- For lemon wedges to serve watercress to garnish
Method :
- To make the lemon mayonnaise, mix together the mayonnaise, yoghurt, lemon rind and juice, parsley and capers in a large bowl. Cover and chill
- Cut the fish fillets into thin strips.
- Place the beaten egg and one shallow bowl, in another bowl mix together the breadcrumbs, sesame seeds,
- Dip the fish strips, one at a time into the beaten egg, then into the breadcrumb mixture and toss until evenly coated. Put on a small clean plate
- Heat about 2.5 cm of oil in a frying pan.
- Deep fry the strips in batches for 2 to 3 minutes until lightly golden
- Remove with a slotted spoon, drain on kitchen paper and keep warm in the oven while frying the remainder
- Garnish with watercress and serve hot with lemon wedges and the chilled lemon mayonnaise
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