Goujons in a Smoked Paprika Crumb - Seafoodie Range
Delicious Fish Goujons with a fiery smoked paprika crumb - yum!
- Dish Type: Main
- Serves: 2
- Preparation time: 10 mins
- Cooking time: 5 mins
- Difficulty: Easy
- Cuisine type: Moroccan Inspired
Your FFT Fish & Sauce kit will include:
- 6 x White Fish Goujons (coated in smoked paprika)
- 120g pouch of Harissa Sour Cream
Further ingredients required to make this recipe:
- Onion and chilli pickle:
- 50g sugar
- 1tsp fennel seeds
- 1tsp mustard seeds
- 100ml water
- 100ml white wine vinegar
- 1 thinly sliced onion
- 1 thinly sliced green chilli
- 2 soft tortilla wraps
- 1 baby gem lettuce (sliced)
- 2 radishes (grated)
- 30g fresh coriander (roughly chopped)
To make the pickle
1 Add sugar, fennel seeds, mustard seeds, water and white wine vinegar to a saucepan and bring to the boil.
2 Once the liquid is boiling and the sugar has dissolved, add the sliced onion and chilli.
3 Remove from the heat and allow to cool for a minimum of 2 hours
4 Prepare the salad accompaniments
To cook the Goujons
5 Heat a little vegetable or rapeseed oil in a large frying pan
6 Remove the goujons from their packaging
7 Carefully place the goujons in the oil and fry for for 3-4 minutes on each side, until golden brown
Prepare the wraps
8 Whilst the goujons are cooking, pop a dry frying pan onto the hob and heat til hot.
9 Gently add the wraps to the pan and warm on both sides then transfer to a serving platter or plate
10 Place the shredded lettuce onto the wraps and add 3 goujons to each wrap
11 Spoon some of the Harissa Sour Cream onto the goujons then top with the raddish, coriander, pickle and a good squeeze of lime juice
12 Fold the wraps around the contents and enjoy!
Nutrition per serving