Peanut and lime fish goujons with Thai-style salad

Peanut and lime fish goujons with Thai-style salad
  • 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
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

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

Recipe By

Rick Toogood

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