Nutty Crumbed Fish Goujons With Mango And Mint Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Sainsbury10 | 2 | Servings | |
INGREDIENTS
| 500 | g | Skinless, boneless cod |
| fillet cut into | ||
| goujons 1lb | ||
| 5 | T | Plain flour |
| 1 | Size egg, beaten | |
| 50 | g | Fresh white breadcrumbs |
| 2oz | ||
| 50 | g | Chopped almonds, lightly |
| toasted | ||
| Oil to deep fat fry | ||
| 1 | Red onion, finely chopped | |
| 500 | g | Ripe tomatoes, deseeded and |
| finely | ||
| chopped 1lb | ||
| 2 | Red jalapeno chillies | |
| deseeded and finely | ||
| chopped | ||
| 1 | Mango, peeled and coarsely | |
| 1/2 | Lime, juice of | |
| 2 | T | Freshly chopped mint |
INSTRUCTIONS
Coat the cod goujons in the plain flour, then dip in the beaten egg. Combine together the breadcrumbs and almonds, then add goujons and toss until thoroughly coated. Preheat a deep fat fryer or oil in a saucepan to 190 C, 375 F. Deep fry the goujons for 2-3 minutes until golden brown. Drain on absorbant kitchen paper, and repeat this process until all the goujons are cooked. In a large bowl combine together all the salsa ingredients, cover and chill until required. Notes Serve the goujons with the salsa and accompany with new potatoes and a crisp green salad. Converted by MC_Buster. NOTES : A light summer style starter/lunch ideal for al fresco eating. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1693
Calories From Fat: 630
Total Fat: 70.8g
Cholesterol: 145mg
Sodium: 3995.8mg
Potassium: 1953.8mg
Carbohydrates: 181.7g
Fiber: 18.2g
Sugar: 15.1g
Protein: 86.9g