Crispy Fish Goujons, Salt & Vinegar Chips with a Lemon and Black Pepper Dip

Tue, 5 November 2019

Crispy Fish Goujons, Salt & Vinegar Chips with a Lemon and Black Pepper Dip

 

Serves 5

Ingredients

750g / 1 kg white fish -  hake, pollock, cod

3 eggs

200g cornflakes

2 tsp onion powder

1 tsp garlic powder

Spray olive / rapeseed oil

Optional :

1 tsp smoked paprika

2 tbsp parmesan cheese

 

Salt and Vinegar Chips

4 large potatoes

200ml apple cider vinegar

2 tsp Achill sea salt

3 tbsp vegetable oil

 

Lemon and Black Pepper Dip

4 tbsp real mayonnaise

3 tbsp organic natural Irish yogurt

I tsp lemon zest

1/2 tsp black pepper

Pinch sea salt

 

Method

1. Salt and Vinegar Chips: Peel the potatoes. Place in the saucepan. Pour over the vinegar, sprinkle in the salt and top up with water until the potatoes are covered. Bring to the boil and allow to cook for 10- 12 minutes until tender but not soft. Drain and allow to cool.
2. Preheat the oven to 200?.  Heat 3 tbsp oil on the oven tray for 3 minutes. Carefully remove from the oven and place the chips on. Cook for 20 minutes until crispy on the edges and fluffy on the inside.
3. Crispy Fish Goujons: Crack the eggs into a bowl and lightly whisk with a fork.
4. Place the cornflakes in a freezer bag. Sprinkle in the onion and garlic powder. Crush well until it resembles a very fine crumb. (add in smoked paprika and parmesan if using)
5. Skin and pin-bone the fish. Cut each fillet into goujon shapes (approx 4cm x 9cm). Pat the pieces dry with kitchen paper.
6. Dip them into egg, then into the crumb mix. Place on an oven tray lined with parchment paper and spritz each one with a little spray oil. Bake for 15 minutes until golden and crispy.
7. Lemon & Black Pepper Sauce: In a bowl stir together the yogurt, mayonnaise, lemon zest and black pepper. Taste and season accordingly.