Fish Goujons

Ingredients

• Serves 6 people.
• 1 X Pollock Fillet
• 1 X Batter Mix & Flour as Per Sub
• Recipe
• 20g X Tartare Sauce
• Note: picture for prep
• reference.

Pre-Stage

1. 1 1. Defrost the pollock fillet
2. 2 2. Make up the beer batter as per the sub recipe

Method

1. 1 1. Portion the fish into 6 equal pieces when defrosted
2. 2 2. Dry the fish to remove the excess water
3. 3 3. Place in the flour first then into the batter ensuring fully coated
4. 4 4. Deep fry, drain the excess oil
5. 5 5. Decant the tartare sauce into a ramekin
6. 6 6. Serve in buffet style