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Dinner | Fish

Haddock goujons in oatmeal with tartare sauce

A fantastic dish for your thyroid, metabolism, cells, blood flow, skin and heart

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Haddock goujons in oatmeal with tartare sauce recipe
Serves:
4
Preparation:
20 Mins
Cooking:
10 Mins
Low FODMAP:
No
Allergens:
Fish, Eggs, Soya, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Haddock goujons in oatmeal with tartare sauce?

A fantastic dish for your thyroid, metabolism, cells, blood flow, skin and heart

 

Ingredients

Method

Ingredients

24g/2 tbsp chopped capers nutritional information
24g/2 tbsp chopped capers
24g/2 tbsp chopped pickled cornichons nutritional information
24g/2 tbsp chopped pickled cornichons
12g/2 tbsp chopped fresh dill nutritional information
12g/2 tbsp chopped fresh dill
750g haddock cut into strips nutritional information
750g haddock cut into strips
100g/2 free-range eggs, beaten nutritional information
100g/2 free-range eggs, beaten
120g/1 lemon, cut into wedges nutritional information
120g/1 lemon, cut into wedges
Juice of 1 lemon nutritional information
Juice of 1 lemon
250g mayonnaise nutritional information
250g mayonnaise
200g/7oz pinhead oatmeal nutritional information
200g/7oz pinhead oatmeal
12g/2 tbsp chopped fresh parsley leaves nutritional information
12g/2 tbsp chopped fresh parsley leaves
Salt and pepper to taste nutritional information
Salt and pepper to taste
250ml/sunflower oil, for frying nutritional information
250ml/sunflower oil, for frying
1ml/splash tabasco sauce nutritional information
1ml/splash tabasco sauce
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Season the haddock with salt and black pepper, and sprinkle with half the lemon juice.
2) Pour the beaten eggs into a bowl. Put the oatmeal onto a plate.
3) Dip each piece of fish in the egg, shake off the excess and then coat in the oatmeal.
4) Pour 2cm of oil into a large frying pan and heat over a medium to high heat.
5) When the oil is hot, add the fish strips and fry in batches for 6-8 minutes, turning once, or until crisp and golden-brown and completely cooked through.
6) Remove from the pan and set aside to drain on kitchen paper, keeping warm.
7) Repeat the process with the remaining fish, topping up the oil if necessary and ensuring it has reheated.
8) Meanwhile, for the tartare sauce, in a bowl, mix together all of the remaining ingredients (excet the lemon wedges) until well combined.
9) Serve the goujons with the tartare sauce and garnish with lemon wedges.

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