Plaice Goujons with a Walnut Crust
Fish fingers like you’ve never seen them before… With a crunchy walnut and panko crumb and a hint of Dijon, these goujons will go down a treat. Serve on a platter with a good dollop of tartare sauce.
90g walnuts, toasted Small bunch of parsley Zest of 1 lemon 40g panko bread crumbs A pinch of salt and pepper 4tbsp mayonnaise 2tsp Dijon mustard
tbsp water 300g plaice, skinned and cut into fingers 2tbsp sunflower oil Tartare sauce, to serve
1 Preheat the oven to 180°C. Place the walnuts, parsley and lemon zest into a food processor and blitz to a fine crumb. Mix with the panko bread crumbs, salt and pepper, and place on a dinner plate.
2 Mix together the mayonnaise and Dijon mustard, then loosen with the water to form a good dipping consistency.
3 Dip the plaice fingers into the mayonnaise mix and roll in bread crumbs to coat.
4 Place on a flat baking tray lined with parchment and brushed with sunflower oil. Drizzle the goujons with a little oil and place in the oven for 15-20 minutes (or until cooked through and crispy on the outside).
5 Serve with tartare sauce and a lemon wedge.