Meals and Courses

Crispy Cod Goujons with Lime and Caper Mayonnaise

cook 20 mins
  • 100 g (3 1/2 oz) plain flour
  • 450 g (1 4 1/2 oz) skinless cod fillet, cut into strips
  • 250 g (8 oz) white breadcrumbs
  • finely grated rind of 2 limes
  • 1 teaspoon black peppercorns, crushed
  • 2 eggs
  • 150 ml (1/4 pint) vegetable oil
  • salt and pepper
  • 200 ml (7 fl oz) crème fraîche
  • 6 tablespoons mayonnaise
  • grated rind and juice of 1 lime
  • 2 tablespoons capers, roughly chopped
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped chives
  • Place the flour on a plate and season generously with salt and pepper. Toss the fish strips in the seasoned flour and set aside. Place the breadcrumbs on a separate plate and toss with the lime rind and crushed peppercorns. Beat the eggs thoroughly in a shallow bowl.
  • Heat the oil in a large, heavy-based frying pan. Meanwhile, dip each floured goujon in the egg and then in the breadcrumbs, working swiftly until they are all crumbed. Cook in 2 batches over a high heat for 3–4 minutes, turning once until cooked through. Remove with a slotted spoon and drain on kitchen paper.
  • While the fish is cooking, for the mayonnaise, mix together the crème fraîche and mayonnaise, then stir in the remaining ingredients and season with pepper. Place in a small serving bowl and serve with the hot goujons.
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