Crispy Fish Goujons with Chilli Jam
An easy fish batter for super crispy fish served with lime and our Chilli Jam.
INGREDIENTS
1 teaspoon black peppercorns
1 tablespoon salt flakes
150g / 3/4 cup rice flour
2 egg whites
oil for deep frying
400g white fish fillets
lime wedges to serve
Chilli Jam to serve
INSTRUCTIONS
Grind the peppercorns into a bowl with the salt and rice flour, mix to combine.
In a separate bowl whisk the egg whites until foamy.
Half fill a sauce pan with oil and place over medium heat until the temperature reaches 180C.
Dip the fish in the egg then the flour mixture and toss to coat. Cook in batches for 1-2 minutes each piece, until golden brown. Remove using a slotted spoon and place on paper towel.
Serve with Chilli Jam to dip and lime wedges on the side.
240g
A little sweet, a little spicy, it’s the perfect chilli jam.
This zesty medium-spiced jam is made using farm fresh capsicums which pairs well with bread, cheese and charcuterie.
