- for the goujons
- 100g (4oz) white breadcrumbs
- 2 lemons, zested
- 2 garlic cloves, peeled and roughly chopped
- large bunch parsley, roughly chopped
- 700g (1lb 9oz) skinless, boneless cod or pollock fillets cut into strips 12x3cm (4¾x4in)
- 100g (4oz) plain flour, seasoned
- 2 large free-range eggs, beaten
- 2tbsp oil
- for the tartare sauce
- 1 large free-range egg yolk
- ½tsp dry English mustard
- 1 ½tsp white wine vinegar
- 75ml (3fl oz) each olive oil and vegetable oil
- 1 lemon juiced, to taste
- 1tbsp capers, tiny capers, chopped
- 10 cornichons, finely chopped
- ½ shallot, finely chopped
- 2tbsp parsley, roughly chopped
In a food processor whizz the breadcrumbs, lemon zest, garlic, parsley until finely chopped and verdant green then season.
Toss the raw fish with the flour, dip each goujon into the beaten egg and then press into the gremolata breadcumbs until 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 golden on the outside, cooked through and opaque in the middle.
To make the tartare sauce, put the egg yolk, mustard, just a drop of vinegar and salt in a food processor and whizz on high. Very slowly drizzle half the oil into the food processor until the sauce begins to thicken. Add a little more of the vinegar and then slowly pour the remaining oil into the processor until the mayonnaise is thick. Taste and season with the lemon juice, salt and pepper then stir through the remaining ingredients. Serve the goujons with the homemade tartare sauce.
For a cheese crust replace the lemon, garlic and parsley with 3tbsp finely grated parmesan and 2tbsp chives, roughly chopped.