Ingredients

• 1 plaice or lemon sole
• filleted
• skinned and cut into strips
• 75g/2½oz plain flour
• 2 free-range eggs
• 150g/5½oz panko breadcrumbs
• 3 free-range egg yolks
• 2 tbsp cider vinegar
• 300ml/10fl oz rapeseed oil
• 110g/4oz capers
• 150g/5½oz gherkins
• chopped
• ½ shallot
• finely chopped
• 1 small bunch fresh dill
• chopped
• 2 tbsp chopped fresh flatleaf parsley
• 1 lemon
• cut into wedges
• to serve
• salt and freshly ground black pepper

Directions

• For the fish
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C or until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: Hot oil can be dangerous. Don't leave unattended).
• Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dredge the fish in flour
• dusting off any excess
• then dip them in the egg
• then roll in the breadcrumbs until coated.
• Cook in the deep-fat fryer for 2-3 minutes until golden-brown.
• For the tartare sauce
• whisk the egg yolks and vinegar together in a bowl.
• Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light.
• Stir in the capers
• gherkins
• shallot and herbs. Season
• to taste
• with salt and pepper and a squeeze of lemon juice.
• Serve the fish goujons with the tartare sauce and lemon wedges.