Fish Goujons with a Gremolata Crust and Homemade Tartare Sauce Recipe
In a food processor whizz the breadcrumbs, lemon zest, garlic, parsley until finely chopped and verdant green then season.
Toss the raw fish with the flour, dip each goujon into the beaten egg and then press into the gremolata breadcumbs until evenly coated.
Heat the oil in a large frying pan on a medium-high heat and fry the goujons on each side for 3 to 4 minutes until golden on the outside, cooked through and opaque in the middle.
To make the tartare sauce, put the egg yolk, mustard, just a drop of vinegar and salt in a food processor and whizz on high. Very slowly drizzle half the oil into the food processor until the sauce begins to thicken. Add a little more of the vinegar and then slowly pour the remaining oil into the processor until the mayonnaise is thick. Taste and season with the lemon juice, salt and pepper then stir through the remaining ingredients. Serve the goujons with the homemade tartare sauce.
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