Simon Rimmer Crispy Coley Goujons (posh fish fingers) recipe on Sunday Brunch

Simon Rimmer served up crispy coley goujons (posh fish fingers) with ravigote sauce on Sunday Brunch.

The ingredients are: 250g coley, cut into goujons, 100g flour, 2 beaten eggs, 100g fresh breadcrumbs and 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 and 2 chopped hard boiled eggs.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.