{"id":13323,"date":"2023-06-29T10:27:33","date_gmt":"2023-06-29T10:27:33","guid":{"rendered":"https:\/\/wcspltd.co.uk\/?p=13323"},"modified":"2023-06-29T10:32:29","modified_gmt":"2023-06-29T10:32:29","slug":"fish-supper-at-home","status":"publish","type":"post","link":"https:\/\/wcspltd.co.uk\/fr\/fish-supper-at-home\/","title":{"rendered":"Fish Supper at Home"},"content":{"rendered":"<p>Ingredients<\/p>\n<p><strong>Fish Supper<\/strong><\/p>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">White fish of choice<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Panko bread crumbs<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Egg yolk (1 egg per person\/portion)<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Plain Flour<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Sel et poivre<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Skin on potatoes<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Vegetable or sunflower oil<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Lemon wedge<\/span><\/li>\n<\/ul>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><strong><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Tartar Sauce<\/span><\/strong><\/p>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">6 tbsp mayonnaise<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 tbsp capers, finely chopped<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 large gherkin, finely chopped<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 tsp lemon juice<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 tsp dill, finely chopped<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 tbsp parsley, finely chopped<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Instructions<\/p>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Make the tartar sauce first. Mix all sauce ingredients together and place in fridge.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Double cooked chips. Keep the skin on and slice evenly into French fries around 75mm thick.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Bring your deep fat fryer to 170 degrees. If you don&#8217;t have a fryer, you can use a deep frying pan.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Fry chips for 2 mins 30 secs. Remove from oil and leave to cool entirely. <\/span><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Tip:<\/span> <span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Don&#8217;t overload fryer. Cook in batches.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Cut the fish into goujons. In three separate bowls, add seasoned flour, whisked egg and panko bread crumbs.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Roll fish in flour, dip into the egg yolk, coat in panko bread crumbs. Once all the fish is breaded it&#8217;s time to fry. <\/span><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Tip:<\/span> <span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">When breading the fish, have one dry hand (flour and breadcrumbs) and one wet hand (egg yolk).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Fry for approx. 2 mins 30 secs. Depending on the thickness of fish, time will vary. <\/span><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Tip:<\/span> <span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">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.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">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.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Serve up your fish and chips with a dollop of tartar sauce on the side &amp; wedge of lemon.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">What fish to use?<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">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.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>","protected":false},"author":514,"featured_media":13326,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[203],"tags":[],"class_list":["post-13323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fish Supper at Home - West Coast Sea Products Ltd - Wholesale Shellfish Suppliers<\/title>\n<meta name=\"description\" content=\"How to cook a skate wing - one pot recipe. 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