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Peanut and lime fish goujons with Thai-style salad

Name: Peanut and lime fish goujons with Thai-style salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Thai recipes
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

By: Rick Toogood

Published: 11 Mar 22
Updated: 25 Mar 24

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.

Easy
March 2022

Test kitchen approved

Serves 4
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.

Dairy-free recipes

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

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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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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