Coley Goujons with Aioli
150g/5oz/1
cup Orgran gluten-free all purpose crumbs
Sea salt and freshly ground black pepper
2 large eggs
Plain gluten-free flour mix for dusting
Sprinkling of cayenne pepper
450g/1lb skinned and boned sustainable white fish fillets (coley)
Sunflower oil for shallow frying
Serve with wedges of lemon and a bowl of aioli
Aioli
2 large egg yolks
1 teaspoon mustard powder
Freshly ground black pepper
125ml/4fl.oz/1/2 cup sunflower oil and 125ml/4fl.oz/1/2 cup olive oil
60ml/2fl.oz/1/4 cup oil to suit your taste
3 teaspoons white wine vinegar
1-4 cloves (depending on size and strength) of peeled garlic pounded with 1/2 teaspoon coarse sea salt with a pestle and mortar
Make the Aioli first: put the egg yolks in a glass bowl, add the mustard, a dash of pepper and mix with a balloon whisk.
Put the oils into a glass jug and then pour a few drops into the egg mixture. Whisk it in and repeat the process about six times.
This will ensure the mixture will begin to thicken and you can start adding larger drips of oil.
Whisk in thoroughly each time. When about a quarter of the oil is in then add a teaspoon of vinegar to loosen the mayonnaise.
Now you can pour a trickkle of oil into the eggs, whisking each time. When another quarter of the oil is used up add another teaspoon of vinegar, mix and continue. When the oil is finished, mix in the crushed garlic and salt with the last of the vinegar and transfer to a serving bowl.
To make the goujons: put the crumbs on a large plate and season them with salt and pepper.
Beat the eggs in a shallow bowl with a fork
Sieve some flour onto a large plate and sprinkle with cayenne.
Cut the fish into bite size strips with a sharp knife on a chopping board. Dust them first with sifted flour to help the egg stick onto the fish pieces. Then dip the goujons into the beaten egg followed by a dip and a roll in the breadcrumbs, coating evenly.
Heat the oil in a large frying pan and fry the goujons for a few minutes on each side until crisp and golden on the outside and cooked and opaque inside. This will of course depend on how thickly you cut the fish and which kind of fish you have used. Test one and then get a feel for the timing for the remaining goujons. if you need a bit more oil then let it heat up before frying the next batch.
Serve immediatly witih the lemon wedges and aioli.
Sea salt and freshly ground black pepper
2 large eggs
Plain gluten-free flour mix for dusting
Sprinkling of cayenne pepper
450g/1lb skinned and boned sustainable white fish fillets (coley)
Sunflower oil for shallow frying
Serve with wedges of lemon and a bowl of aioli
Aioli
2 large egg yolks
1 teaspoon mustard powder
Freshly ground black pepper
125ml/4fl.oz/1/2 cup sunflower oil and 125ml/4fl.oz/1/2 cup olive oil
60ml/2fl.oz/1/4 cup oil to suit your taste
3 teaspoons white wine vinegar
1-4 cloves (depending on size and strength) of peeled garlic pounded with 1/2 teaspoon coarse sea salt with a pestle and mortar
Make the Aioli first: put the egg yolks in a glass bowl, add the mustard, a dash of pepper and mix with a balloon whisk.
Put the oils into a glass jug and then pour a few drops into the egg mixture. Whisk it in and repeat the process about six times.
This will ensure the mixture will begin to thicken and you can start adding larger drips of oil.
Whisk in thoroughly each time. When about a quarter of the oil is in then add a teaspoon of vinegar to loosen the mayonnaise.
Now you can pour a trickkle of oil into the eggs, whisking each time. When another quarter of the oil is used up add another teaspoon of vinegar, mix and continue. When the oil is finished, mix in the crushed garlic and salt with the last of the vinegar and transfer to a serving bowl.
To make the goujons: put the crumbs on a large plate and season them with salt and pepper.
Beat the eggs in a shallow bowl with a fork
Sieve some flour onto a large plate and sprinkle with cayenne.
Cut the fish into bite size strips with a sharp knife on a chopping board. Dust them first with sifted flour to help the egg stick onto the fish pieces. Then dip the goujons into the beaten egg followed by a dip and a roll in the breadcrumbs, coating evenly.
Heat the oil in a large frying pan and fry the goujons for a few minutes on each side until crisp and golden on the outside and cooked and opaque inside. This will of course depend on how thickly you cut the fish and which kind of fish you have used. Test one and then get a feel for the timing for the remaining goujons. if you need a bit more oil then let it heat up before frying the next batch.
Serve immediatly witih the lemon wedges and aioli.