Za’atar Fish Goujons with Beetroot, Potato and Kohlrabi Remoulade
By OcadoLife
Published on 07 December 2021
Here we're using za’atar, a heady Middle Eastern spice mix, to add extra interest to these homemade fish goujons. Golden and crisp on the outside and soft and flaky within, they're great for speedy weeknight dinners. We've served them with a filling and veg-packed remoulade, featuring potato, kohlrabi, beetroot and spring onion. Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 500 g of new potatoes, large ones cut in half
- 2 tbsp of plain flour
- 2 eggs, beaten together in a bowl
- 100 g of panko breadcrumbs
- 2.5 tbsp of za’atar
- 2 beetroot, peeled and cut into thin matchsticks or grated
- 1 kohlrabi, peeled and cut into thin matchsticks or grated
- 1 small bunch of parsley, finely chopped
- 3 lemons, 2 juiced to make 2 tbsp, 1 cut into wedges to serve
- 4 tbsp of mayonnaise
- 4 spring onions, thinly sliced
- 1 tsp of dijon mustard
- 4 tbsp of extra virgin olive oil
- 600 g of white fish, cut roughly into 2cm by 8cm strips
Method
Step 1
Start by cooking the potatoes for the remoulade in a pan of boiling water for 20 mins.Step 2
Meanwhile, get three bowls and put the flour in one, eggs in another and the breadcrumbs, olive oil and za’atar in the third, seasoning all three with a little salt and pepper. Mix the olive oil thoroughly into the breadcrumbs (it's easier with your hands).Step 3
Take the sliced fish and dip one at a time into the flour, then the egg and finish with the breadcrumbs. Place onto a non-stick baking tray and pop in the oven to cook for 13 mins.Step 4
Now gather the rest of the ingredients together in a large bowl. Once the potatoes are cooked, drain, rinse with cold water to cool, chop into 2cm chunks and add to the remoulade, gently mixing together.Step 5
Remove the fish from the oven and serve with the remoulade, some extra lemon wedges and a drizzle of olive oil.