Ingredients
- 450 grams mullet fish (fillets)
- 3 tablespoon all-purpose flour (plain)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, beaten
- 80 grams fresh breadcrumbs (fine, white)
- 1 tablespoon chopped parsley
- 25 grams melted butter
- GREMALATA TARTARE
- 8 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon capers (bottled, drained and chopped)
- 3 small (45 grams) dill pickles (finely chopped)
- 1 tablespoon parsley, chopped
- 1/2 lemon, finely grated zest
- 1/2 lemon, juice of
How to Make
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Step 1: Cut fish fillets across their width into thick finger-like strips, about 2cm wide.
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Step 2: In a shallow bowl, mix together the flour with some salt and pepper to season.
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Step 3: Put egg in a separate bowl.
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Step 4: Mix breadcrumbs and chopped parsley in a third bowl or on a plate.
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Step 5: Toss the fish in the season flour flour mixture, then dip each piece first into the beaten egg and then into the breadcrumbs and place on a lightly oiled, non-stick baking tray and chill for 30 minutes until required.
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Step 6: Preheat the oven to 220C.
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Step 7: For the tartare, mix together the mayonnaise, mustard, capers, pickles, chopped parsley, lemon zest and lemon juice and season to taste, then cover and chill.
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Step 8: Bake the fish goujons for 10 minutes, turning halfway through cooking.
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Step 9: Brush with the melted butter and return to the oven for a further 5 minutes until golden and crispy.
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Step 10: Serve immediately with the gremolara tartare.
We hope you enjoy this recipe!
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