How to make sole goujons with a walnut crust in 45 minutes

Add an extra crunch to your goujons by baking them with a fine covering of crushed walnuts

Plaice Goujons with a walnut crust

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

Preheat the oven to 180°C.

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.

Mix together the mayonnaise and Dijon, then loosen with the water to form a good dipping consistency. Dip the plaice fingers into the mayonnaise mix and then roll in the bread crumbs to coat. 

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).

Serve with tartar sauce and a lemon wedge.

For more recipes, visit walnuts.org