Plaice Goujons with a California Walnut Crust

Fish fingers like you’ve never seen them before… With a crunchy walnut and panko crumb and a hint of Dijon, these goujons will go down a treat. Serve on a platter to share with a good dollop of tartar sauce.

Preparation time: 45 mins
Serves: 4


90g California walnuts, toasted
Small bunch of parsley
Zest of 1 lemon
40g panko bread crumbs
A pinch of salt and pepper
4 tbsp mayonnaise
2 tsp Dijon mustard
Half a tbsp water
300g plaice, skinned and cut into fingers
2 tbsp sunflower oil
Tartar sauce, to serve


  1. Preheat the oven to 180°C.
  2. Place the walnuts, parsley and lemon zest into a food processor and blitz to a fine crumb. Mix with the panko bread crumbs and salt and pepper, and place on a dinner plate.
  3. Mix together the mayonnaise and Dijon, then loosen with the water to form a good dipping consistency.
  4. Dip the plaice fingers into the mayonnaise mix and then roll in the bread crumbs to coat.
  5. Place on a flat baking tray lined with parchment and brush with a little sunflower oil. Drizzle the goujons with a little oil and place in the oven for 15- 20 minutes (or until cooked through and crispy on the outside).
  6. Serve with tartar sauce and a lemon wedge.

Per portion 
Energy 455 Kcals/1889 Kjoules, fat 38.9g, saturates 3.9g, sugar 2.2g salt 0.88g

Grateful thanks to California Walnuts for use of this recipe