Peanut and lime fish goujons with Thai-style salad
Pair crisp and golden fish goujons with a herby Thai-style salad in Rick Toogood’s quick recipe. Serve with peanuts and lime wedges for a light lunch or supper.
Restaurateur Rick Toogood co-owns Prawn on the Lawn restaurants in Islington and Padstow with his wife Katie, as well as Barnaby’s, also in Padstow. Follow them at @prawnonthelawn on Instagram or check out their siteprawnonthelawn.com.
Join Extradelicious to unlock Cook Mode
Ingredients
- 450g sustainable skinless white fish fillet (MSC-certified plaice or cod are good options)
- 5 tbsp plain flour
- 1 medium free-range egg, beaten
- 60g panko breadcrumbs
- 40g roasted unsalted peanuts, whizzed, plus extra (optional)
- 20 lime leaves, whizzed (see Easy Swaps)
- Sunflower oil for deep frying
For the Thai-style salad
- 3 shallots, finely sliced
- Small bunch coriander, leaves picked
- Small bunch mint, leaves picked
- 1 red chilli, finely sliced
- Juice 1 lime, plus wedges to serve (optional)
- 1 tbsp fish sauce
- ½ tsp palm sugar (or any sugar)
Useful to have
- Probe thermometer
Join Extradelicious to unlock Cook Mode
Method
- Cut the fish into 2cm wide strips. Put the flour in a medium bowl, the beaten egg in another and, in a third bowl, combine the breadcrumbs with the peanuts and whizzed lime leaves.
- Coat the fish in the flour, then dip in the egg, then cover in the breadcrumb/peanut mix. Lay on a non-stick surface and chill (see Make Ahead).
- For the salad, mix everything in a bowl, then set aside.
- Half-fill a large heavy-based pan with oil, then put over a medium-high heat until it reads 180°C on a thermometer (or a cube of bread browns in 30 seconds). Fry the goujons in batches until golden (2-3 minutes). Drain on kitchen paper, then season and put on a serving dish with the salad. Serve with peanuts and lime wedges if you like
Nutrition
- 341kcals Calories
- 12.9g (2.3g saturated) Fat
- 28.5g Protein
- 27.1g (2.3g sugars) Carbs
- 1.1g Fibre
- 1.5g Salt
Leave a comment, question or tip