Fish goujons and tartare sauce recipe
 Homemade fish nuggets make a fun children’s tea or great snack food for guests, with a delicious, freshly made tartare sauce. 1 plaice or lemon sole, filleted, skinned and cut into strips75g/2½oz plain flour2 free-range eggs150g/5½oz panko breadcrumbs 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 yolks2 tbsp cider vinegar300ml/10fl oz rapeseed oil110g/4oz capers150g/5½oz gherkins, chopped½ shallot, finely chopped1 small bunch fresh dill, chopped2 tbsp chopped fresh flatleaf parsley1 lemon, cut into wedges, to servesalt and freshly ground black pepper 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 Method 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. 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). 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. 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. 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. 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. 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. 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. Serve the fish goujons with the tartare sauce and lemon wedges.