Serves: 1 | Cooking Time: 6 minutes
Deep fry 4 of our cod goujons for 4 minutes.
Slice 2 slices of thick bread.
Spread tartare sauce over both slices.
Dress with rocket and watercress and sprinkle with lemon juice.
Place cod goujons onto leaves and close the sandwich, slice in half.
Place the chopped gherkin, capers and gin into a small mixing bowl, mix well then leave half an hour for the flavour to develop. Add the tonic water, mayonnaise and dill and stir gently to combine. Season with salt and black pepper. Meanwhile, cook 2 packs of Whitby Seafoods Jumbo Scampi as directed on the pack instructions. To serve, pile the Whitby Seafoods jumbo scampi on a board with soda bread and butter and tartare sauce, then garnish with a twist of lemon.
We said we were starting this year with flavour and we can’t wait to share a variety of new recipes! ???? Whether you’re cutting back on meat this January or are keen to explore something new, we’ve got something to tickle everyone’s taste buds, starting with our scampi taco boats! ???? #Scampi #ItBeWhitby #WhitbySeafoods #RecipeIdeas #MealInspo
Deep fry 5 or 6 prawns for 6 mins. Heat a frying pan – add oil, spring onions, noodles, sliced onions and stir fry 3 minutes, place on a plate or skillet. Heat up the pan again and add sauce to pan, stir fry the fried prawns in the sauce until coated. Place the prawns on a skewer and serve.