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.