Peanut and lime fish goujons with Thai-style salad

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.

Peanut and lime fish goujons with Thai-style salad

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.

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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.

Nutrition: per serving

Calories
341kcals
Fat
12.9g (2.3g saturated)
Protein
28.5g
Carbohydrates
27.1g (2.3g sugars)
Fibre
1.1g
Salt
1.5g

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
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Method

  1. 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.
  2. 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).
  3. For the salad, mix everything in a bowl, then set aside.
  4. 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

Nutrition: per serving
Calories
341kcals
Fat
12.9g (2.3g saturated)
Protein
28.5g
Carbohydrates
27.1g (2.3g sugars)
Fibre
1.1g
Salt
1.5g

Buy ingredients online

Recipe By:

Rick Toogood

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