Chicken Goujonettes Recipes

Steps:

• Place the chicken breasts, one at a time, on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips about half an inch wide. There should be about three cups.
• Beat the egg in a small bowl and add the water, butter, salt and pepper. Blend well.
• Pour the egg mixture into a flat dish, add the chicken pieces and stir to coat well. Drain briefly in a sieve.
• Put the bread crumbs in another flat dish and add the chicken pieces. Stir to coat. Roll the chicken pieces, one at a time, between the palms to help the crumbs adhere. As the pieces are prepared, arrange them in one layer on a flat dish.
• Heat the oil in a skillet and when it is quite hot, add about half the breaded chicken pieces in one layer, close together. Let cook two to three minutes or until golden brown on one side. Turn the pieces and continue cooking on the second side about two to three minutes or until golden brown. Using a slotted spoon, transfer the pieces to a warm serving dish.
• If necessary, add one more tablespoon of oil to the skillet. When hot, add the remaining chicken pieces and cook as before until golden brown all over. Return the first batch of browned chicken to the skillet and sprinkle with chives. Toss or stir gently to blend the pieces. Serve garnished with lemon wedges.

Steps:

• Remove core and stem from the pepper, cut the pepper into pieces and run through juicer. Combine pepper juice and port wine and reduce down to 3/4 to 1/2 a cup. Add Thai Chili Garlic Sauce last minute, stir and strain. Reserve until needed.
• Reduce vinegar and onions down to approximately 1/4 cup liquid. Strain and discard the onions. Reserve until needed.
• Put flour, egg, and breadcrumbs in 3 separate deep dishes. Season sole strips with salt and pepper and dip into flour first. Roll on a flat surface and with the curvature of your palm form into the shape of a small fish (tapered at each end.) Transfer into beaten egg, remove and put into bread crumbs, coat well. Roll again on a flat surface to keep the shape. Heat soy oil in a heavy duty skillet over medium-high heat until it reaches 350 degrees. Place breaded Sole in hot oil and fry until golden brown in color, for approximately 2 minutes. Remove from pan and place onto paper towels. Pick watercress of the big stems . Squeeze lemon juice and drizzle olive oil over watercress, season with salt.
• PLATING: Mound salad in middle of the plate and arrange Sole around it. Drizzle the three different sauces onto plate, in any desired pattern.

Steps:

• Fill the fryer with oil and heat to 375 degrees F. Preheat the oven to 200 degrees F.
• Cut the cod into 1-by-3-inch strips, using a sharp knife.
• Combine the flour, seafood seasoning, baking soda and a pinch salt in a medium bowl. Make a well in the center and gently pour in the beer. Mix until just combined. Working in batches, coat the fish generously in the batter.
• Fry the fish in batches until golden brown and crispy, turning the fish over to make sure they fry evenly, about 5 minutes. Transfer immediately to paper towels to blot the excess oil. Season with salt while the fish are still very hot.
• Arrange the fish on a baking sheet lined with a cooling rack, and insert a cocktail toothpicks into each piece. Hold in the oven until ready to serve.
• Serve with a small dollop of the Salt and Malt Vinegar Aioli on top of the fried cod.
• Whisk together the mayonnaise, vinegar, parsley and garlic in a medium bowl until combined. Stir in the salt, adding more to taste, if needed. Reserve until ready to use.