Plaice goujons with sweet potato wedges and tartare sauce recipe
Ingredients
2 large sweet potatoes, peeled and cut into small wedges
1 tbsp oil
1 tsp paprika
2 skinless plaice fillets, cut into 2cm (1in) wide strips
50g (2oz) 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
1-2tbsp light olive oil
lemon wedges, to serve
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. Meanwhile, for the goujons, season the fish strips, then dip each in flour, then egg, then breadcrumbs. Put on 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. 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.
