Tempura Cod Goujons with Tartar Sauce
This easy recipe for Tempura Cod Goujons is perfect for your Friday night fish supper, served with skin-on potato wedges, smashed minty peas and a homemade tartare sauce!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Dinner
- Cuisine: British
Ingredients
Scale
Goujons
- 280g cod fillets
- 85g cornflour
- 35g plain flour
- 100ml cold sparkling water
- small handful of crushed ice
- 500ml sunflower oil
Potato Wedges
- 3-4 large potatoes
- sunflower oil
- salt
Tartar Sauce
- 2 tbsp mayonnaise
- 2 tbsp creme fraiche
- 2 tbsp baby capers
- 1/2 garlic clove, grated
- small handful of dill, finely chopped
- juice of 1/4 lemon
- black pepper
Smashed Peas
- 150g (1 cup) frozen petit pois (or peas)
- a few sprigs of mint, stalks removed
- 1 heaped tbsp creme fraiche
- pinch of sea salt
Instructions
- Slice the cod into strips.
- Using a whisk mix together the the cornflower and plain flour, then slowly add the sparkling water and crushed ice until you get a smooth consistency.
- In a deep saucepan add the oil and heat to 185c. Once the oil is ready, drop each slice of cod into the tempura batter, shake off any access and carefully placed into the oil one by one. Deep fry 2 to 3 goujons at a time. Each batch will take 3 to 4 minutes. Once cooked place the goujons onto some kitchen towel to rest.
- For the tartar sauce mixed together all of the ingredients and set aside.
- For the smashed peas, place all of the ingredients into a blender and pulse a couple of times to keep it chunky, or if you prefer it smooth blend for a little longer.
- For the potato wedges slice into wedge shapes, toss in some sunflower oil and salt and bake in the oven for around 40 minutes at 180 C until golden and crisp. Turn the wedges a couple of times during cooking.
- Plate up 2 to 3 goujons per person, along with some of the potato wedges, smashed peas, and a good drizzle of the tartar sauce.
Notes
For the perfect cod goujon sandwich, get two thick slices of good white bread (nothing fancy here, but a bakery or homemade sandwich loaf would be better than supermarket sliced) and spread thickly with the tartare sauce. Stuff in some goujons and add some crunchy lettuce if that's your thing. And I'm not telling you you can't also add in some peas, potato wedges or even crisps, but additional extras are totally up to you!