Swordfish Goujons Flavoured with Somac

The key is the mayonnaise!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 1 Prep: 15 min Cook: 15 min

Ingredients

Swordfish 1 slice (200g)
Vegetable oil for frying as required
Somac as required
[Batter]
Plain flour 2.5 tbsp
Potato starch or cornflour 0.5 tbsp
Baking powder 0.3 tsp
Mayonnaise 1.5 tbsp
Water 2-3 tbsp
Sea salt 2 pinches
Basil 2-3 leaves

Method

1
Mix all the batter ingredients together and keep in the fridge for 5-10 minutes.
2
Slice the swordfish into 1cm goujons and drizzle over some white wine.
3
Pat dry then sprinkle over some potato starch using a strainer.
4
Remove the batter from the fridge and add the chopped basil. Mix then drop in the swordfish pieces to coat. Deep fry at 170C.
5
Sprinkle over with somac and sea salt as soon as it's removed, and serve immediately.
6
Somac is a middle eastern powder made from somac berries.
7
You can buy somac at middle eastern foodshops like in Edgware Road, London.

Tips & Note

●The batter will be light and crispy thanks to the mayonnaise and potato starch.

Swordfish Goujons Flavoured with Somac

The key is the mayonnaise!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 1

Prep: 15 min

Cook: 15 min

Ingredients

Swordfish 1 slice (200g)
Vegetable oil for frying as required
Somac as required
[Batter]
Plain flour 2.5 tbsp
Potato starch or cornflour 0.5 tbsp
Baking powder 0.3 tsp
Mayonnaise 1.5 tbsp
Water 2-3 tbsp
Sea salt 2 pinches
Basil 2-3 leaves

Swordfish Goujons Flavoured with Somac

Recipe ID :1270 Posted on 26 NOV 2015

Serves 1

Prep 15min
Cook 15min
views 4,904
printed 66

saved 0

The key is the mayonnaise!

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Ingredients

Print Ingredients Email Ingredients
1 slice (200g)
as required
as required
2.5 tbsp
0.5 tbsp
0.3 tsp
1.5 tbsp
2-3 tbsp
2 pinches
2-3 leaves

Method

Prep
15min
Cook
15min
1
Mix all the batter ingredients together and keep in the fridge for 5-10 minutes.
2
Slice the swordfish into 1cm goujons and drizzle over some white wine.
3
Pat dry then sprinkle over some potato starch using a strainer.
4
Remove the batter from the fridge and add the chopped basil. Mix then drop in the swordfish pieces to coat. Deep fry at 170C.
5
Sprinkle over with somac and sea salt as soon as it's removed, and serve immediately.
6
Somac is a middle eastern powder made from somac berries.
7
You can buy somac at middle eastern foodshops like in Edgware Road, London.

Tips & Note

●The batter will be light and crispy thanks to the mayonnaise and potato starch.

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Nagomi Kitchen
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