Fresh Fish Goujons With Tartare Sauce

Step 1

Skin the fish fillets by placing them skin side down on a clean surface and making an angled cut towards the skin through the flesh. Hold the flesh of the fillet up as you slice the knife flat between the flesh and the skin to remove it.

Step 2

Pat the skinned fish fillets dry with paper towels, then cut them into thin strips and season with salt and pepper.

Step 3

Take 3 bowls and place flour into one, beaten egg into another, and breadcrumbs into the third.

Step 4

Dredge the fish goujons in the flour to completely coat every surface. Then dip them into the beaten egg, and then toss them in breadcrumbs to coat entirely.

Step 5

Heat the fryer to 180℃/355℉ or heat oil in a saucepan until it reaches this temperature.

Step 6

Deep fry fish goujons, 2-3 at a time, then remove to a plate lined with kitchen paper. If you are cooking a large batch, place deep-fried fish goujons on an oven tray in a low oven at 150℃/300℉ to keep them warm.

Step 7

Make the tartare sauce by mixing mayonnaise with lemon juice, zest, capers, chopped herbs, diced shallots, diced pickles, and season with salt and pepper.