Fish Goujons and Chips with Tartare Sauce

refuel meal

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Step 1

Step 1 Preheat the oven to 220°C.

Step 2

Bring a large pan of salted water to the boil add the potatoes and cook for around 7-8 minutes until they're just starting to soften.

Step 3

Drain then leave to steam dry for a couple of minutes.

Step 4

Transfer to a large bowl, add the semolina or polenta and toss to coat.

Step 5

Step 2 Lay the chips on a non-stick baking tray, add a little oil and bake in the oven for 20 minutes, turning occasionally.

Step 6

Step 3 Whilst the chips cook, coat the fish in the flour then dip in the beaten egg.

Step 7

Finally dip in the breadcrumbs, making sure the fish is evenly coated.

Step 8

Lay the fish goujons on the baking tray next to the chips, add the remaining oil then bake for 10 minutes until golden and cooked through

Step 9

Step 4 Meanwhile combine the mayonnaise, capers, gherkins and parsley in a small bowl.

Step 10

Serve the goujons with the chips, tartar sauce and a wedge of lemon.