Plaice Goujons with Tartare - James Martin Chef

Ingredients

• 1 large plaice fillet, sliced into 1cm strips
• 2 eggs, beaten
• 50g plain flour
• 100g panko breadcrumbs
• Salt and pepper
• 3 egg yolks
• 1 tbsp Dijon mustard
• 1 tsp white wine vinegar
• 200ml vegetable oil
• 1 lemon, juice only
• Few sprigs of dill, chopped
• 1 tbsp capers
• 4 small gherkins, diced
• ½ shallot, diced
• Few sprigs of parsley
• Watercress
• Pre heat a deep fat fry to 170°C
• Coat the plaice fillets in seasoned flour, followed by the egg and then the panko and deep fry for 1 minute until golden brown, drain and season.