Sea bass Goujons with Tartare Sauce 

Eat as an indulgent warm sandwich or a light supper with a salad.

Serves 4

sea salt and black pepper

batter recipe (see here), made with 75ml milk, omitting the butter, adding 1 tsp baking powder with the flour

vegetable or groundnut oil for shallow-frying

2 x 100g seabass fillets, halved lengthways

125g button mushrooms, stalks trimmed and halved

Tartare Sauce

100g mayonnaise

50g soured cream

1 tbsp finely chopped small capers

(such as nonpareille)

1 tbsp finely chopped cocktail gherkins

1 heaped tbsp finely chopped flat-leaf parsley, plus extra to serve

•  Season the batter well in a medium bowl and place the oil, to a depth of 1cm, in a large frying pan over a medium heat.

• Once a drop of batter sizzles, dip the fish in the batter and shallow fry for about 4 minutes, until golden and crispy on each side. Remove and place them on a double thickness of kitchen paper.

•  Stir the mushrooms into the remaining batter to coat and fry until they are golden and crisp.

• Combine all the ingredients for the tartare sauce in a bowl.

•  Serve the goujons with tartare sauce, scattered with the extra parsley

Get Ahead 

The sauce can be prepared a day in advance, in which case cover and chill.

Goujons in a Roll For a treat of a sandwich, fill warm plain or wholemeal pittas with shredded lettuce, the goujons, mushrooms and tartare sauce.