Goujons of plaice with orange and watercress dip

Ingredients

Quantity		Ingredient
1	pounds	Sole or plaice fillets; skinned and boned
4	ounces	Plain flour; for dusting
		Salt and pepper
1		Orange
100	grams	Watercress
5	tablespoons	Mayonnaise
5	tablespoons	Greek yoghurt
1	teaspoon	Lemon
1	teaspoon	Lemon
4	ounces	Plain flour; sifted
¼	teaspoon	Bicarbonate of soda
1		Egg
300	millilitres	Lager
¼	teaspoon	Cumin
¼	teaspoon	Coriander
¼	teaspoon	Garam masala
		Oil for deep frying

Directions

DIP

BATTER

To make the batter sift the flour and bicarbonate of soda together. Place all the ingredients into a bowl and lightly whisk, do not over mix.

Dust the fish with the flour then dip into the batter. Carefully place into the hot oil and deep fry until golden, approximately 2-3 minutes. Drain on kitchen paper.

Dip: Place half the watercress in a food processor and blend until roughly chopped.

Grate the zest of 1 orange and place in a bowl with the blended watercress.

Mix the chopped watercress with the mayonnaise and add the juice of the orange. Add the lemon juice and Greek natural yoghurt. Season to taste.

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Carlton Food Network

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