Goujons of plaice


  • 2 large sweet potatoes, peeled and cut into small wedges
  • 1 tbsp oil
  • 1 tsp paprika
  • 2 skinless plaice fillets
  • 50g plain flour
  • 2 eggs, beaten
  • 75g (3oz) fresh or dried breadcrumbs
  • For the tartare sauce

  • 150g mayonnaise
  • 1 tbsp nonpareille capers, rinsed and chopped
  • 4 small cocktail gherkins, finely chopped
  • small handful fresh flat-leaf parsley, chopped
  • 1-2 tbsp light olive oil
  • lemon wedges, to serve


    step 1

    Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Heat the oil in a roasting tray. Add the sweet potato wedges, season and sprinkle with the paprika, then bake for 20-25 minutes until golden brown.

    step 2

    Meanwhile, for the goujons, season the fish strips, then dip each in flour, then egg, then breadcrumbs. Put on

    step 3

    a hot baking sheet, drizzle with olive oil and bake for 15 minutes, turning a few times, until the outside is golden and firm to the touch.

    step 4

    To make the tartare sauce, put the mayo into a small bowl, add the capers, gherkins and parsley, and season. Add a squeeze of lemon juice and the grated zest and stir. Serve the fish with the sauce, potato wedges and lemon.