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
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.