Salt and Pepper Fish Goujons
Print recipe
| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Total time | 30 minutes |
| Allergy | Fish |
| Meal type | Appetizer, Lunch, Side Dish, Snack, Starter |
| Misc | Gourmet, Serve Hot |
| Region | Chinese |
| By author | Karen S Burns-Booth |
A fishy twist on the usual recipe for Chinese Salt and Pepper Squid - I have used prime Scottish smoked fish in my adaptation of this classic dish. Serve with sweet chilli dipping sauce and salad leaves for a light lunch or an appetiser.
Ingredients
- 100g cornflour
- 2 teaspoons cracked black peppercorns (Szechuan pepper is best)
- 1 teaspoon sea salt crystals (such as Maldon salt)
- 400g firm white fish cut into strips, about 5cm (2 (such as smoked hake, hake, cod, smoked haddock, haddock, pollack or ling)
- rapeseed oil, for frying
- sweet chilli sauce, for dip
- lemon wedges, to serve
Note
A fishy twist on the usual recipe for Chinese Salt and Pepper Squid - I have used prime Scottish smoked fish in my adaptation of this classic dish. Serve with sweet chilli dipping sauce and salad leaves for a light lunch or an appetiser.
Directions
| Step 1 | Mix the cornflour together with the salt and pepper. |
| Step 2 | Put the salt and pepper mixture into a large bowl and coat the fish in the mixture, making sure it is well covered. Coat the fish in batches. |
| Step 3 | Heat the rapeseed oil in a large wok and fry the fish in batches until golden brown, about 2 to 3 minutes for each batch - do not overcrowd the pan. |
| Step 4 | Drain each batch of fish on kitchen paper and keep warm in a pre-heated oven. |
| Step 5 | When all the fish has been fried, serve immediately with sweet chilli dipping sauce and fresh lemon wedges. |
