Fish Supper at Home

Ingredients

Fish Supper

• White fish of choice
• Panko bread crumbs
• Egg yolk (1 egg per person/portion)
• Plain Flour
• Salt and Pepper
• Skin on potatoes
• Vegetable or sunflower oil
• Lemon wedge

Tartar Sauce

• 6 tbsp mayonnaise
• 1 tbsp capers, finely chopped
• 1 large gherkin, finely chopped
• 1 tsp lemon juice
• 1 tsp dill, finely chopped
• 1 tbsp parsley, finely chopped

Instructions

• Make the tartar sauce first. Mix all sauce ingredients together and place in fridge.

• Double cooked chips. Keep the skin on and slice evenly into French fries around 75mm thick.

• Bring your deep fat fryer to 170 degrees. If you don’t have a fryer, you can use a deep frying pan.

• Fry chips for 2 mins 30 secs. Remove from oil and leave to cool entirely. Tip: Don’t overload fryer. Cook in batches.

• Cut the fish into goujons. In three separate bowls, add seasoned flour, whisked egg and panko bread crumbs.

• Roll fish in flour, dip into the egg yolk, coat in panko bread crumbs. Once all the fish is breaded it’s time to fry. Tip: When breading the fish, have one dry hand (flour and breadcrumbs) and one wet hand (egg yolk).

• Fry for approx. 2 mins 30 secs. Depending on the thickness of fish, time will vary. Tip: The goujons are cooked when all sides are golden brown and the fish starts to float. If using a pan, cook evenly on both sides. Remove from heat and transfer to kitchen roll.

• Finish frying chips for another 2 mins 30 secs. Remove from the heat and let excess oil drip off. Shake in a bowl with seasoning.

• Serve up your fish and chips with a dollop of tartar sauce on the side & wedge of lemon.

What fish to use?

Any white fish can be used to make fish goujons. We recommend turbot, brill or halibut for best flavour. It will ramp up your fish supper to the next level! Grey sole is a cheaper alternative and great for kids as the fillets are smaller in size. Whiting or pollock are a less expensive alternative to traditional haddock or cod.