250g coley, cut into goujons

100g flour

2 beaten eggs

100g fresh breadcrumbs

5g chilli flakes

For the sauce

15ml tarragon vinegar

30ml extra virgin olive oil

30ml rapeseed oil

15g Dijon

5g sugar

2 very finely chopped shallots

20g chopped capers

20g chopped gherkins

half bunch each of chives and flat leaf parsley, very finely chopped

2 chopped hard boiled eggs


1. To make the sauce, mix all the the ingredients, except eggs, season, add the eggs

2. For the goujons, dredge the fish in flour, egg and breadcrumbs, mixed with chilli

3. Deep fry for 3-4 minutes, drain and serve with the sauce

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