Fish Goujons with Pea Purée and Chips
Craggy golden goujons piled high beside a vivid swoosh of buttery pea purée, a heap of crisp salt-flecked chips and a fat dollop of tartare sauce waiting for the squeeze of lemon.
Ingredients
Serves 4- 900 gMaris Piper potatoes, scrubbed and cut into 1cm chips
- 3 tbspolive oil
- 600 gskinless cod or haddock fillets, cut into finger-thick strips
- 60 gplain flour
- 2large eggs, beaten
- 120 gpanko breadcrumbs
- finely grated zest of 1 lemon
- 10sprays olive oil
- 400 gfrozen peas
- 15 gfresh mint leaves, divided
- 30 gunsalted butter
- 1 tbsplemon juice
- 1garlic clove, finely grated
- Fine salt and black pepper
- 4 tbsptartare sauce (optional)
- 1lemon, cut into wedges (optional)
- 1pinch flaky sea salt (optional)
- 300 gmushy peas (optional)
- 4 tbspmalt vinegar (optional)
Method
- Heat the oven to 220°C fan. Toss the chips with the olive oil on a large baking tray, season well and spread in a single layer with space between them. Roast for 30–35 minutes, turning once halfway, until deep golden and crisp at the edges.
- Line a second baking tray with baking paper. Set out three shallow bowls; plain flour in the first, beaten egg in the second, panko mixed with the lemon zest and a good pinch of salt and pepper in the third.
- Pat the fish strips thoroughly dry, then roll each one in the flour and shake off the excess. Dip in egg, letting any extra drip away, then press firmly into the panko until evenly coated on every side.
- Lay the goujons on the lined tray, coat with the listed 10 sprays of olive oil and slide in alongside the chips for the final 14–16 minutes, until the crumb is deep golden and the fish flakes easily when pressed.
- While the goujons bake, cook the peas in boiling salted water for 3 minutes until bright green and just tender, then drain well.
- Tip the hot peas into a blender with 12 g of the mint, butter, garlic and lemon juice. Blitz for 1–2 minutes until smooth and vivid green, season to taste and keep warm over a low heat.
- Spoon a generous swoosh of pea purée onto warmed plates, pile the goujons alongside and heap the chips next to them.
- Scatter the remaining 3 g mint over the purée. Add the optional flaky salt, lemon wedges, tartare sauce and malt vinegar only if using.
Per serving
- kcal
- 736
- protein
- 44.8g
- fibre
- 11.7g
- carbs
- 87.9g
- fat
- 22.3g
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