Canterbury College - Catering Students' Fish Goujons and Tartare Sauce Recipe

Ingredients you will need:

For the fish goujons

1 cod, filleted, skinned and cut into strips
75g/2½oz plain flour
2 free-range eggs
150g/5½oz panko breadcrumbs

For the tartare sauce

Mayonnaise
110g/4oz capers
150g/5½oz gherkins, chopped
½ shallot, finely chopped
1 small bunch fresh dill, chopped
2 tbsp chopped fresh flatleaf parsley
1 lemon, cut into wedges, to serve
Salt and freshly ground black pepper

For the mushy peas

200g frozen peas
1 tsp olive oil
1 tsp salt
1 tsp mint jelly or mint sauce

Method:

1. For the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C or until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: Hot oil can be dangerous. Don't leave unattended).

2. Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated.

3. Cook in the deep-fat fryer for 2-3 minutes until golden-brown.

4. To prepare the tartare sauce, stir in the capers, gherkins, shallot and herbs into the mayonnaise. Season, to taste, with salt and pepper and a squeeze of lemon juice.