Bradley's Goujons of Plaice served with an American Cocktail Sauce

Ingredients:

for the Cocktail Sauce:

200g Egg Mayonnaise

100g Tomato Ketchup

5 drops Worcestershire Sauce

10g Fresh Horseradish, grated

½ Lemon, juiced

Salt and Pepper, to taste

For the Goujons:

3 Fresh Plaice, filleted

200g Plain Flour

Salt, Pinch

1 Egg, beaten

250ml Water

2 tbsp. Oil

Method:

For the American Cocktail Sauce:

1. Combine all the ingredients, then portion into appropriate serving dishes. Place these in a fridge until service.

For the Plaice:

1. Fillet the fish and count your portions, you want three good sized fillets per portion.

2. Cut each fillet into two strips (making 6 strips per portion).

3. Using the flour, salt, egg, water and oil, make a frying batter. Then let the batter rest in the fridge until ready to cook.

To Cook:

1. Dredge the plaice through some flour, then through the batter. Place the battered plaice in the deep fryer (without basket).

2. When the fish is cooked, place it on the service plate, place the peas on the plate and one of the portions of cocktail sauce. Garnish with a wedge of lemon and/or some chopped parsley. Serve.