Tuesday, 5 June 2012
Fish Goujon Wraps & Tartare Sauce
Basically, fish finger sandwiches! I defrosted a block of haddock, then decided I didnt fancy having it afterall so decided to make these wraps for the kids tea tonight. I think I need a different batter recipe - this one was too stodgy! I didnt like it, but the kids were ahppy with it. If anyone has a recipe for a nice crisp, light batter then please do share. There was salad leaves leftover from yesterday, and I made a quick tartare sauce. I do love homemade tartare sauce! It is just a basic recipe (no capers in it) but we all like this version better than jarred versions.
120g plain flour
1 ts baking powder
1/2 ts salt
1 tb vinegar
Add the water to the flour/salt/baking powder & whisk into a thick batter. Add the vinegar & egg and combine thoroughly.
Slice your haddock (or any fish fillet) into chunky fingers. Coat in seasoned plain flour, tap off teh excess, then dip into the batter until thoroughly coated. Fry in very hot oil (if it is not hot enough, it is just very greasy) for about 5 minutes until golden & crispy. Add to wraps with salad and tartare sauce..
60 ml mayonaise
1/2 ts lemon juice
1/2 ts finely chopped onion
1 tb finely chopped gherkin
Combine all the ingredients, and chill in the fridge for 2 hours to let the flavour develop.
After trying to "finely chop" onion & gherkin, I have decided I need a mini chopper!