- 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 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
- 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.