12(100 g/4 oz) plaice fillets
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
scant 1/2 (us) cup (100 ml) milk
oil for deep frying
Tartare Sauce to serve
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
scant 1/2 (us) cup (100 ml) milk
oil for deep frying
Tartare Sauce to serve
for the garnish
lemon wedges
parsley sprigs
parsley sprigs
method
1. Cut the fish fillets lengthways into short strips about 4 cm( 1 1/2 inches) wide. Spread out the flour in a shallow bowl; season with salt and pepper. Pour the milk into a second bowl. Coat the strips of plaice first in milk and then in seasoned flour, shaking off any excess.
2. Put the oil for frying into a deep wide saucepan to a depth of at least 7.5 cm/3 inches. Heat the oil to 180-190°C/350-375°F or until a cube of bread added to the oil browns in 30 seconds. If you are using a deep-fat fryer, follow the manufacturer's instructions.
3. Carefully add the strips of fish, a few at a time, to the hot oil. Fry for 2-3 minutes until golden brown. Drain on absorbent kitchen paper and keep hot on a warmed dish. Reheat the oil before putting in each fresh batch of goujons. Garnish and serve with tartare sauce.
2. Put the oil for frying into a deep wide saucepan to a depth of at least 7.5 cm/3 inches. Heat the oil to 180-190°C/350-375°F or until a cube of bread added to the oil browns in 30 seconds. If you are using a deep-fat fryer, follow the manufacturer's instructions.
3. Carefully add the strips of fish, a few at a time, to the hot oil. Fry for 2-3 minutes until golden brown. Drain on absorbent kitchen paper and keep hot on a warmed dish. Reheat the oil before putting in each fresh batch of goujons. Garnish and serve with tartare sauce.
serving amount
serves 6
rate this recipe
6.3
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