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Spicy Fish Goujons with Lime and Coriander Dressing

This recipe comes from a web site called Simply Cooking run by Mark Stanton and featuring recipes he has created. Mark certainly understands what cooking is all about - doing your own thing and enjoying the challenge of creating your own dish. This is what he had to say (which is close to my own philosophy on enjoying cooking):

"I never like to stick to correct quantities of ingredients unless absolutely necessary - I try to create my own dishes rather than use other peoples. I think it is down to personal taste, experience and creativity, so most of the ingredients on my site are all guesses but good enough to make the dishes. So if it tastes like the bottom of an old boot you might want to try the dish again but with slightly more or less of certain ingredients. That's where the experience bit comes in, it might take me one or two attempts at a dish before I think that it tastes as good as I think it should but that's half the fun. So make sure you test it out first before serving it up to friends just in case!"

This is one of the quick dishes that can be done in about 15 minutes. When using the spices below I never use a specific amount but do it to taste. It depends how spicy you like it!! The same goes for the the mayonnaise. You have to be careful when doing this as too much lime can make it taste too tart and too much coriander can make it taste bland, if this happens add some more mayonnaise to thin it down. Alternately, instead of using mayonnaise you can use some olive oil, white wine vinegar and make a kind of vinaigrette.


4 Fillets of fish (most fish can be used)
4 Slices of thick white bread (breadcrumbed)
2 Eggs
2 Limes
1 Medium size jar of mayonnaise
Fresh coriander
Thai 7 spice
Chinese 5 spice
Salt and pepper


  • Add the Thai 7 and Chinese 5 spice to the breadcrumbs and season with salt andpepper.
  • Grate the rind from one of the limes into a bowl , squeeze the juice from both into the bowl.
  • Finely chop a handful of the coriander and add to the lime juice.
  • Add the mayonnaise until thick consistency, season with salt & pepper to taste.
  • Slice the fish into small strips or chunks if you want.
  • Crack the eggs into a small dish and whisk until mixed.
  • Take each piece of the fish and coat with the egg and then roll into the breadcrumbs until coated.
  • Repeat this until each bit of fish is coated.
  • Deep fry each bit of fish in oil until each one is golden in colour.
  • Place onto plate and serve with the mayonnaise, add some of the coriander for decoration.

Serves 4

Mark Stanton
Simply Cooking

© Mark Stanton 2001