Bookmark Recipe
Neven's Fish Goujons with a Mango and Red Pepper Salsa
Ingredients
For the Goujons:
- 4 slices of day-old white bread, crusts removed
- 1 tbsp chopped fresh flat-leaf parsley
- 2 tsp medium curry powder
- 2 tsp mild chilli powder
- 1 tsp ground turmeric
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- 50g (2oz) plain flour
- 1 egg
- 1 tbsp milk
- 4 x Whiting fillets, skinned & pin boned, cut into strips diagonally
- rapeseed oil, for deep-frying
- 50g (2oz) mixed baby salad leaves
For the Mango Salsa:
- 1 mango, peeled and diced
- 2 tbsp sweet chilli sauce
- 1 lime, juice & zest
- 1 tbsp chilli rapeseed oil
- 1 tbsp chopped fresh coriander
- sea salt and freshly cracked black pepper
For the Chilli Jam:
- 2 tbsp Rapeseed Oil
- 1 onions, roughly diced
- 2 red peppers, cored, seeded and roughly diced
- 1 garlic clove, crushed
- 1 red chilli, finely chopped
- 2 tbsp tomato purée
- 50g (2oz) light brown sugar
- 2 ripe tomatoes, diced
- 1 tbsp balsamic vinegar
- 1 tbsp dark soy sauce
- sea salt and freshly ground black pepper
Main
For the Goujons:
- 4 slices of day-old white bread, crusts removed
- 1 tbsp chopped fresh flat-leaf parsley
- 2 tsp medium curry powder
- 2 tsp mild chilli powder
- 1 tsp ground turmeric
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- 50g (2oz) plain flour
- 1 egg
- 1 tbsp milk
- 4 x Whiting fillets, skinned & pin boned, cut into strips diagonally
- rapeseed oil, for deep-frying
- 50g (2oz) mixed baby salad leaves
Side
For the Mango Salsa:
- 1 mango, peeled and diced
- 2 tbsp sweet chilli sauce
- 1 lime, juice & zest
- 1 tbsp chilli rapeseed oil
- 1 tbsp chopped fresh coriander
- sea salt and freshly cracked black pepper
For the Chilli Jam:
- 2 tbsp Rapeseed Oil
- 1 onions, roughly diced
- 2 red peppers, cored, seeded and roughly diced
- 1 garlic clove, crushed
- 1 red chilli, finely chopped
- 2 tbsp tomato purée
- 50g (2oz) light brown sugar
- 2 ripe tomatoes, diced
- 1 tbsp balsamic vinegar
- 1 tbsp dark soy sauce
- sea salt and freshly ground black pepper
Method
For the goujons:
Blitz the bread, parsley, curry powder, chilli powder and turmeric in a food processor
Tip into a shallow dish, stir in the sesame seeds and season well
Place the flour on a plate, then beat the egg and milk together in another shallow dish
Toss the whiting in the flour until well coated, shaking off any excess, then dip into the egg mixture and coat in the flavoured breadcrumbs.
Heat a deep-fat fryer to 180°C or half-fill a deep-sided pan with rapeseed oil.
Cook the breaded whiting strips in batches for 3–4 minutes, until cooked through and golden brown.
Drain on kitchen paper and keep warm while you cook the remainder.
For the Mango Salsa:
Place the mango in a bowl and stir in the sweet chilli sauce, rapeseed oil, lime juice and coriander. Season to taste
Cover with cling film and set aside at room temperature until needed. Use as required
For the Chilli Jam:
Heat the rapeseed oil in a heavy-based pan on a medium heat. Add the onions, red peppers and garlic and sauté for 2 minutes, until just beginning to soften.
Stir in the chilli and tomato purée and cook for 3 minutes, stirring occasionally.
Stir in the sugar, tomatoes, balsamic vinegar and soy sauce and pour in 300ml (1/2 pint) of water to just cover. Simmer for 45–50 minutes, until well reduced and thickened, stirring occasionally.
Remove the chilli jam from the heat and leave to cool completely, then tip into a food processor or liquidiser and blend to a purée.
Pass through a sieve set over a bowl and season to taste. Transfer to a rigid plastic container and store in the fridge. Use as required.
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Learn moreMethod
For the goujons:
Blitz the bread, parsley, curry powder, chilli powder and turmeric in a food processor
Tip into a shallow dish, stir in the sesame seeds and season well
Place the flour on a plate, then beat the egg and milk together in another shallow dish
Toss the whiting in the flour until well coated, shaking off any excess, then dip into the egg mixture and coat in the flavoured breadcrumbs.
Heat a deep-fat fryer to 180°C or half-fill a deep-sided pan with rapeseed oil.
Cook the breaded whiting strips in batches for 3–4 minutes, until cooked through and golden brown.
Drain on kitchen paper and keep warm while you cook the remainder.
For the Mango Salsa:
Place the mango in a bowl and stir in the sweet chilli sauce, rapeseed oil, lime juice and coriander. Season to taste
Cover with cling film and set aside at room temperature until needed. Use as required
For the Chilli Jam:
Heat the rapeseed oil in a heavy-based pan on a medium heat. Add the onions, red peppers and garlic and sauté for 2 minutes, until just beginning to soften.
Stir in the chilli and tomato purée and cook for 3 minutes, stirring occasionally.
Stir in the sugar, tomatoes, balsamic vinegar and soy sauce and pour in 300ml (1/2 pint) of water to just cover. Simmer for 45–50 minutes, until well reduced and thickened, stirring occasionally.
Remove the chilli jam from the heat and leave to cool completely, then tip into a food processor or liquidiser and blend to a purée.
Pass through a sieve set over a bowl and season to taste. Transfer to a rigid plastic container and store in the fridge. Use as required.