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Peanut and lime fish goujons with Thai-style salad

By: Rick Toogood

Published: 11 Mar 22
Updated: 25 Mar 24

Peanut and lime fish goujons with Thai-style salad

Pair crisp and golden fish goujons with a herby Thai-style salad in Rick Toogood’s quick recipe. Serve with peanuts and lime wedges for a light lunch or supper.

Restaurateur Rick Toogood co-owns Prawn on the Lawn restaurants in Islington and Padstow with his wife Katie, as well as Barnaby’s, also in Padstow. Follow them at @prawnonthelawn on Instagram or check out their siteprawnonthelawn.com.

Easy
March 2022

Test kitchen approved

Serves 4
Hands-on time 25 min

Pair crisp and golden fish goujons with a herby Thai-style salad in Rick Toogood’s quick recipe. Serve with peanuts and lime wedges for a light lunch or supper.

Dairy-free recipes

Nutrition: per serving

Calories: 341kcals
Fat: 12.9g (2.3g saturated)
Protein: 28.5g
Carbohydrates: 27.1g (2.3g sugars)
Fibre: 1.1g
Salt: 1.5g

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Ingredients

450g sustainable skinless white fish fillet (MSC-certified plaice or cod are good options)
5 tbsp plain flour
1 medium free-range egg, beaten
60g panko breadcrumbs
40g roasted unsalted peanuts, whizzed, plus extra (optional)
20 lime leaves, whizzed (see Easy Swaps)
Sunflower oil for deep frying

For the Thai-style salad

3 shallots, finely sliced
Small bunch coriander, leaves picked
Small bunch mint, leaves picked
1 red chilli, finely sliced
Juice 1 lime, plus wedges to serve (optional)
1 tbsp fish sauce
½ tsp palm sugar (or any sugar)

Useful to have

Probe thermometer

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Method

Cut the fish into 2cm wide strips. Put the flour in a medium bowl, the beaten egg in another and, in a third bowl, combine the breadcrumbs with the peanuts and whizzed lime leaves.
Coat the fish in the flour, then dip in the egg, then cover in the breadcrumb/peanut mix. Lay on a non-stick surface and chill (see Make Ahead).
For the salad, mix everything in a bowl, then set aside.

Half-fill a large heavy-based pan with oil, then put over a medium-high heat until it reads 180°C on a thermometer (or a cube of bread browns in 30 seconds). Fry the goujons in batches until golden (2-3 minutes). Drain on kitchen paper, then season and put on a serving dish with the salad. Serve with peanuts and lime wedges if you like