300g/11oz cod fillets, skinned
flour to dust
2 egg whites
50g/2oz/1 cup fresh white breadcrumbs
For the tartare sauce:
150g/5oz/scant ⅔ cup virtually fat-free fromage frais
3 tbsp extra light mayonnaise
2 tbsp chopped capers
2 gherkins (cornichons), diced
2 spring onions (scallions), diced
a few fresh dill sprigs, chopped
a squeeze of lemon juice
1 To make the tartare sauce, mix all the ingredients together and check the flavour. Add a couple of drops of wine vinegar or some more lemon juice if needed. Cover and chill in the refrigerator until you’re ready to serve.
2 Cut the cod into thick strips and dust them lightly with flour.
3 In a clean, dry bowl, whisk the egg whites until stiff. Dip the cod strips into the beaten egg white.
4 Spread the breadcrumbs out in a shallow dish and use to coat the cod. Place the goujons on a foil-lined grill (broiling) pan and spray lightly with oil.
5 Preheat the grill (broiler). When it’s hot, cook the goujons for 4–5 minutes each side until golden brown and crisp outside and cooked through inside.
6 Serve the hot goujons with the tartare sauce.