Sole goujons with mango & lime dip
Ingredients
- Step 1 4 skinless sole or plaice fillets, each about 85g
- Step 2 50g plain flour
- Step 3 2 large eggs
- Step 4 200g panko or coarse dried breadcrumbs
- Step 5 4 tsp medium curry powder
- Step 6 ½ tsp fine sea salt
- Step 7 spray oil
- Step 8 100g half-fat crème fraîche
- Step 9 4 tbsp mayonnaise
- Step 10 2 tbsp mango chutney
- Step 11 finely grated zest 1 lime
- Step 12 juice 1 lime
- Step 13 small pack coriander , leaves only, finely chopped
Calories: 174
Carbohydrate: 18 g
Protein: 9 g
Fat: 7 g
Cook time: 40 minutes
Prep time: 30 minutes
Total time: 70 minutes
Servings: 12
TAGS
Buffet
Canape
Snack
British
200 kcal or less
30-60 minute
Breaded fish stick
Christmas buffet
Christmas canape
Christmas party
Fish buffet
Fish canapé
For a crowd
Homemade fish finger
Justine Pattison
Make Ahead
Winter
Directions
- Step 1 Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should end up with around 48 finger-sized pieces of fish. Put the flour in a bowl and season.
- Step 2 Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly.
- Step 3 Put on a tray lined with baking parchment while the rest are prepared, adding the reserved breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish pieces. Spray all the fish generously with oil and season again. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking (or to freeze, see tips below, left.
- Step 4 Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To make the dipping sauce, mix all the ingredients in a bowl, then soon into a serving dish or dishes.