Smoked Plaice Goujons with Cheat Aioli April 3, 2015 by Fiona Maclean Smoked Plaice Goujons with Cheat Aioli Print recipe Print with main photo Print text only Serves 1-2 Prep time 10 minutes Cook time 8 minutes Total time 18 minutes Allergy Egg, Fish, Wheat asdasdasdasd Main Dish, Starter Ingredients 2 smoked plaice fillets 1 Small egg 1 tablespoon breadcrumbs 1/2 tablespoon plain flour (seasoned with pepper) 1 tablespoon rapeseed oil 2 tablespoons shop bought or fresh mayonnaise 2 cloves garlic 1 lemon green salad (rocket/lambs leaves etc) Directions Step 1 Cut the fish into finger size strips Step 2 Put the breadcrumbs onto a plate Step 3 Beat the egg and put it in a shallow bowl Step 4 Put the seasoned flour into another shallow bowl Step 5 Peel and crush the garlic cloves Step 6 mix the mayonnaise with the garlic and squeeze in half to three quarters of the lemon juice. Mix well and put to one side Step 7 Coat the fish pieces, first in flour, then egg. Dip each piece in the breadcrumb mixture pressing down gently. Step 8 Heat the oil in a large pan over a medium flame till just below smoking point Step 9 cook the fish pieces in batches for 2 minutes on each side. Drain on kitchen paper Step 10 Serve on a bed of green salad garnished with lemon and with the aioli to one side Note If you prefer, for a low calorie option, the fish can be cooked in a pre-heated oven at 180C. Place the pieces on a sheet of baking paper and bake for 10 minutes. Turn once half way through cooking.