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Fish goujons with dip
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
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Ingredients
for
4
- For the whitebait
- vegetable oil (for deep frying)
- 25 ozs Anchovy
- 4 all-purpose flour
- cayenne pepper
- For the lemon caper mayo
- ⅔ cup Mayonnaise
- 1 lemon (finely grated zest and juice)
- 1 ¾ ozs Caper (drained)
- 1 ¾ ozs baby gherkins (chopped)
- To garnish
- 1 lemon (cut into 6 wedges)
Preparation
Preparation steps
1.
Half fill a deep fat fryer or large heavy-based saucepan with oil and heat to 170C /325F.
2.
Dry the whitebait with absorbent paper.
3.
Put the flour into a large zip bag with plenty of salt, ground black pepper and a pinch of cayenne.
4.
Add the whitebait, seal the bag and toss together so that the fish becomes coated in the flour
5.
Whilst the oil is heating make the lemon caper mayo. Mix together the mayonnaise, lemon zest, juice of 1/2 the lemon, capers and gherkins. Add more lemon juice to taste, if you like.
6.
Deep fry a couple of handfuls of the whitebait for 2-3 minutes, until crisp. Drain on kitchen paper, and repeat with the rest of the fish.
7.
Season with salt and serve with the lemon and caper mayo and garnished with lemon wedges.
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