Argull and Bute Mobile Kitchen recipe ...


  • 600g mixed fish filleted (Herring, smoked haddock, plaice)

  • 200g pin head oatmeal

  • juice of 1/2 lemon

  • 2 eggs beaten

  • sunflower oil for frying

  • Ingredients for the Tartar Sauce

  • 1x 500g jar of good mayonnaise

  • 2 tbsp chopped capers

  • 2 tbsp chopped cornichons or gherkins

  • 2 tbsp chopped parsley

  • 2 tbsp chopped dill

  • juice of 1/2 lemon

  • a good dash of Tabasco


  • 1.

    Remove any bones from the fillets of fish.

  • 2.

    Cut into goujons, season with salt, pepper and lemon juice.

  • 3.

    Brush each piece of fish with egg wash and coat in the pinhead oatmeal.

  • 4.

    Mix all the tartar ingredients together, check for seasoning and put into a suitable serving bowl.

  • 5.

    Heat a large frying pan, pour in enough oil to cover the bottom of the pan and once hot cook the goujons in batches so that they become crispy and cooked through, turning over carefully so that they don't break up.

  • 6.

    Once cooked drain on kitchen paper and keep warm while you cook the rest of the batch.

  • To serve:

  • 1.

    Place tartar sauce in the centre of the bowl and carefully put the goujons around the edge.

  • 2.

    Sprinkle with sea salt and serve with lemon wedges.

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