Goujons have fallen from grace, but it's hard to work out why. The crunch of the crispy exterior, the tender, yielding softness of the white fish inside — this is a fish finger taken to the highest level. The classic fish goujon is reinvented with this recipe using a verdant green gremolata crust made with panko breadcrumbs and seasoned with parsley, garlic and lemon zest. These bite size pieces of succulent fish, dipped in egg then coated with seasoned panko and gently pan fried, make a quick and easy appetizer or starter when you've got people over, and a real treat for a midweek or Friday night supper for two. This delicious Italian-inspired recipe from 'Woman & Home' is easy and delicious, especially when served with some homemade tangy Tartare Sauce or divine Lemon Dill Mayonnaise. Yum!
Cod Goujons with Gremolata Crust & Tartare Sauce
Serves 4 as entrée/12 as appetizer
Recipe courtesy Woman & Home
Fish Goujons:
1/2 cup panko breadcrumbs
2 lemons, zested
2 garlic cloves, peeled and roughly chopped
1 large bunch Italian parsley, roughly chopped
1 1/2 lb skinless, boneless cod or any white fish, cut into 4" x 1" strips
1/2 cup all-pupose flour
2 large eggs, beaten
2 tbsp oil
1 tsp Maldon salt, for garnish
Tartare Sauce:
1 large egg yolk
1/2 tsp dry English mustard
1 1/2 tsp white wine vinegar
6 tbsp each olive oil and vegetable oil
1 lemon juiced, to taste
1 tbsp capers, chopped
10 cornichons, finely chopped
1/2 shallot, finely chopped
2 tbsp Italian parsley, roughly chopped
To make the tartare sauce, pour the egg yolk, mustard and 1/2 teaspoon of vinegar in a food processor and whiz until blended. Gradually, add half the oil into the food processor until the sauce begins to thicken. Add a little more of the vinegar and then slowly pour in the remaining oil until the mayonnaise is thick. Taste and season with the lemon juice, salt and pepper then stir in the remaining ingredients. Pour into a bowl, cover and chill until needed.
In a food processor, mix the breadcrumbs, lemon zest, garlic and parsley until finely chopped and bright green, then season with salt and pepper to taste.
Place the gremolata mixture, flour and beaten eggs into 3 separate bowls. One at a time, coat each fish strip with flour, then dip into the beaten eggs, and then press into the gremolata breadcrumbs, until each goujon is evenly coated.
Heat the oil in a large frying pan on a medium-high heat and fry the goujons on each side for 3 to 4 minutes until they're gold and crispy on the outside, and opaque in the middle. Garnish with a sprinkle of Maldon salt and serve the goujons with the homemade tartare sauce and a bright green salad for dinner, or as delightful antipasti for company.
Lemon Dill Mayonnaise
Makes 1 cup
1 cup mayonnaise
3 tbsp fresh dill, finely chopped
1/2 tsp lemon zest
2 tbsp lemon juice, to taste
salt and white pepper to taste
Put the mayonnaise into a bowl and the finely chopped the dill. Stir in the lemon zest, some lime juice and taste for seasoning. Cover and chill until needed.
Tartare Sauce:
1 large egg yolk
1/2 tsp dry English mustard
1 1/2 tsp white wine vinegar
6 tbsp each olive oil and vegetable oil
1 lemon juiced, to taste
1 tbsp capers, chopped
10 cornichons, finely chopped
1/2 shallot, finely chopped
2 tbsp Italian parsley, roughly chopped
To make the tartare sauce, pour the egg yolk, mustard and 1/2 teaspoon of vinegar in a food processor and whiz until blended. Gradually, add half the oil into the food processor until the sauce begins to thicken. Add a little more of the vinegar and then slowly pour in the remaining oil until the mayonnaise is thick. Taste and season with the lemon juice, salt and pepper then stir in the remaining ingredients. Pour into a bowl, cover and chill until needed.
In a food processor, mix the breadcrumbs, lemon zest, garlic and parsley until finely chopped and bright green, then season with salt and pepper to taste.
Place the gremolata mixture, flour and beaten eggs into 3 separate bowls. One at a time, coat each fish strip with flour, then dip into the beaten eggs, and then press into the gremolata breadcrumbs, until each goujon is evenly coated.
Heat the oil in a large frying pan on a medium-high heat and fry the goujons on each side for 3 to 4 minutes until they're gold and crispy on the outside, and opaque in the middle. Garnish with a sprinkle of Maldon salt and serve the goujons with the homemade tartare sauce and a bright green salad for dinner, or as delightful antipasti for company.
Lemon Dill Mayonnaise
Makes 1 cup
1 cup mayonnaise
3 tbsp fresh dill, finely chopped
1/2 tsp lemon zest
2 tbsp lemon juice, to taste
salt and white pepper to taste
Put the mayonnaise into a bowl and the finely chopped the dill. Stir in the lemon zest, some lime juice and taste for seasoning. Cover and chill until needed.
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