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