Fish fingers in lemonade batter
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Fish fingers are a fun snack and are even better when you make from scratch. Shaun Rankin's fish fingers recipe utilises a strikingly tasty ingredient in the batter: lemonade. This battered fish makes a light snack for 4 or a swell lunch served alongside salad and rice, or perhaps a delicious filling for a fish finger sandwich.
First published in 2015
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Ingredients
Metric
Imperial
Goujons
- 320g of cod fillet, skinned and cleaned
- 200ml of lemonade
- 110g of plain flour
- 500ml of sunflower oil, for deep frying
- 1 pinch of salt
- 1 pinch of black pepper
To Serve
- 1 lime, quartered
- 4 tbsp of tartare sauce
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
Preheat the deep fat fryer to 180°C. Alternatively, fill a deep saucepan with sunflower oil to halfway and, using a cooking thermometer, heat to 180°C
- 500ml of sunflower oil, for deep frying
2
In a large mixing bowl, whisk together the lemonade and flour to make the batter. Set aside
- 200ml of lemonade
- 110g of plain flour
3
Cut the cod fillets into 8 individual goujons
- 320g of cod fillet, skinned and cleaned
4
Dip each cod goujon in the lemonade batter until completely covered
5
Carefully lower the fish into the deep-fat fryer or saucepan and cook for 4 minutes, or until golden brown and crispy
6
Remove the goujons from the fryer using a slotted spoon and set aside to drain on kitchen paper. Season to taste with salt and pepper
- 1 pinch of salt
- 1 pinch of black pepper
7
Serve with the lime segments and some dollops of tartare sauce
- 1 lime, quartered
- 2 tbsp of tartare sauce
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