Thai Fish Goujons and Salad
Thai Fish Goujons and Salad



  • 450g white fish fillets, cut into 2cm strips
  • 5 tbsp flour
  • 1 egg, beaten
  • 60g panko breadcrumbs
  • 40g roasted peanut, whizzed in a food processor
  • 20g lime leaves, whizzed in a food processor
  • Oil for deep frying
  • For the Salad
  • 3 sliced shallots
  • Bunch of coriander and mint, leaves picked
  • 1 sliced red chilli
  • 1 lime, juice only
  • 1 tbsp fish sauce
  • ½ tsp brown sugar
  • Pour the flour into a medium bowl, the egg in another and the breadcrumbs mixed with the peanuts and lime leaves in a third. Coat the fish strips in the flour, dip in the egg and coat in the breadcrumb mix. Heat a pan of oil until at sizzling temperature, then fry the goujons in batches for 3 mins until crisp and golden. Drain on kitchen paper.
  • Mix the salad ingredients together in a bowl, then serve alongside the fried fish with lime wedges for squeezing.
25 mins
4 serving

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