fish goujons

Try these three different kinds of bao for easy entertaining – we fill ours with fish goujons, breaded chicken or sweet potato and top with a sweet and sour slaw

Bao bun fillings

green chillies (deseeded, if you prefer)

coriander

spring onions

limes, juiced

tsp caster sugar

tsp fish sauce (optional)

tbsp rapeseed oil

sweet potato

breaded prawns

breaded chicken

bao buns

Heat the oven to 200C/180C fan/gas 4. To make the sauce, chop 2 green chillies (deseeded, if you prefer) and tip into a food processor with a bunch of coriander, the spring onions, lime juice, caster sugar and fish sauce (leave this out of a portion of the sauce if you’re making the vegetarian bao). Blend, then tip the mixture into the rapeseed or sunflower oil and set aside.

Cut the sweet potato into large wedges, toss in oil and some seasoning, tip onto a baking tray and bake for 40 mins until brown at the edges and tender.

Cook the breaded prawns or fish goujons and karaage or breaded chicken following pack instructions.

Microwave or steam 18 bao buns following pack instructions until hot.

Fill the warm bao with either the chicken, prawns or fish, or sweet potato, some slaw (see recipe below) and green sauce.

Homemade fresh fish goujons with tartare sauce make an excellent first course or sharing snack. It&#39;s like making your own fish fingers, but fancy.

Fresh Fish Goujons With Tartare Sauce

fish plaice, cod etc)

salt and pepper

egg (beaten)

panko breadcrumbs (or regular breadcrumbs)

all purpose flour ((plain flour))

Neutral oil for deep frying (e.g., canola or vegetable oil)

mayonnaise

tbsp parsley

tarragon

shallot

pickles (small gherkins/cornichons)

capers

lemon

Skin the fish fillets by placing them skin side down on a clean surface and making an angled cut towards the skin through the flesh. Hold the flesh of the fillet up as you slice the knife flat between the flesh and the skin to remove it.

Pat the skinned fish fillets dry with paper towels, then cut them into thin strips and season with salt and pepper.

How to prepare fish goujons

Take 3 bowls and place flour into one, beaten egg into another, and breadcrumbs into the third.

Dredge the fish goujons in the flour to completely coat every surface. Then dip them into the beaten egg, and then toss them in breadcrumbs to coat entirely.

How to breadcrumb fish goujons

Heat the fryer to 180℃/355℉ or heat oil in a saucepan until it reaches this temperature.

Deep fry fish goujons, 2-3 at a time, then remove to a plate lined with kitchen paper. If you are cooking a large batch, place deep-fried fish goujons on an oven tray in a low oven at 150℃/300℉ to keep them warm.

Make the tartare sauce by mixing mayonnaise with lemon juice, zest, capers, chopped herbs, diced shallots, diced pickles, and season with salt and pepper.

How to deep fry fish goujons

Top 2 fish goujons recipes from across the web

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Bao bun fillings

Fresh Fish Goujons With Tartare Sau...

Top 2 fish goujons recipes from across the web

The most viewed fish goujons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bao bun fillings

Fresh Fish Goujons With Tartare Sau...

The most viewed fish goujons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine