Fish Goujons with Chilli Jam
| 6 | plaice fillets, skinned |
| 2 | eggs, beaten |
| 50 g | plain flour |
| 100 g | panko breadcrumbs |
| Salt and pepper | |
| xxxx | Chilli jam |
| 1 | red onion, peeled , diced finely |
| 2 | red peppers, cored, deseeded , diced finely |
| 3 | red chillies, deseeded diced finely |
| 3 | garlic cloves, peeled diced finely |
| 400 g | tin plum chopped tomatoes |
| 5 | fresh tomatoes |
| 200 g | soft brown sugar |
| 150 ml | red wine vinegar |
| 2 | lemongrass stalks, tough outer layer removed, finely chopped |
| Pre heat a deep fat fryer to 170°C. |
| Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown. Drain and season. |
| To make the jam pop the red onion, red peppers, chillies, garlic and lemon grass into a food processor. Add ⅓ of the vinegar and all the tomatoes and blitz until smooth, pour into a pan with the rest of the vinegar and sugar bring to the boil then simmer for 1 hour. |
| Note |
| This makes a lot of chilli jam but it can be stored in a sterilised jar in the fridge for a month. |