| Goujons of Coley with Garlic-Yoghurt dip |
Ingredients
- 1lb Coley fillet
- Flour
- 2 Eggs
- Bread crumbs
- Yoghurt
- Garlic
- Olive Oil
- Salt
Instructions
- Finely chop the garlic and pound it with a ½ tspn salt in a pestle and mortar to form a paste.
- Stir in 3 tblspns olive oil.
- Mix this paste into the yoghurt.
- Cut the Coley into strips (approx 1cmx6cms)
- Coat the fish in flour
- Dip the fish strips in the beaten egg
- Coat the goujons in breadcrumbs.
- Fry them in ½ cm deep sunflower oil.
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