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Chicken Gugeons and Mango Lime Dip

This document provides a recipe for curry fish goujons with a mango and lime dipping sauce. It lists the ingredients needed which include sole or plaice fillets, flour, eggs, panko breadcrumbs, curry powder, salt, and ingredients for the dipping sauce including crème fraîche, mayonnaise, mango chutney, lime zest and juice, and coriander. The method describes cutting the fish into strips, breading them by coating in seasoned flour, egg wash, and curry seasoned breadcrumbs then baking until crisp. A dipping sauce is made by mixing the listed sauce ingredients.

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sonaloj
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26 views1 page

Chicken Gugeons and Mango Lime Dip

This document provides a recipe for curry fish goujons with a mango and lime dipping sauce. It lists the ingredients needed which include sole or plaice fillets, flour, eggs, panko breadcrumbs, curry powder, salt, and ingredients for the dipping sauce including crème fraîche, mayonnaise, mango chutney, lime zest and juice, and coriander. The method describes cutting the fish into strips, breading them by coating in seasoned flour, egg wash, and curry seasoned breadcrumbs then baking until crisp. A dipping sauce is made by mixing the listed sauce ingredients.

Uploaded by

sonaloj
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Ingredients

4 skinless sole or plaice fillets, each about 85g

50g plain flour

2 large eggs

200g panko or coarse dried breadcrumbs

4 tsp medium curry powder

tsp fine sea salt

spray oil

For the mango & lime dip

100g half-fat crme frache

4 tbsp mayonnaise

2 tbsp mango chutney

finely grated zest 1 lime

juice 1 lime

small pack coriander, leaves only, finely chopped

Method
1. Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should
end up with around 48 finger-sized pieces of fish. Put the flour in a bowl and season.
2. Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in
half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time
and dip into the beaten egg, then coat in breadcrumbs evenly.
3. Put on a tray lined with baking parchment while the rest are prepared, adding the reserved
breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish
pieces. Spray all the fish generously with oil and season again. Can be covered with cling
film at this stage and kept in the fridge for up to 8 hrs before baking (or to freeze, see tips
below, left.
4. Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To
make the dipping sauce, mix all the ingredients in a bowl, then soon into a serving dish or
dishes.

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