Comments on: Plaice Goujons with Punk IPA Batter.

By: OysterCulture

OysterCulture — Sun, 29 Mar 2009 02:24:00 +0000

I’m inspired to dust off my deep fryer – these look so tasty. My husband’s aversion to fried food insures there’s more for me.

OysterCultures last blog post..The Best of Both Worlds (Citrus Part II)

By: David Hall

David Hall — Thu, 26 Mar 2009 15:24:46 +0000

Like your style Helen – beer batter, lush. Goujons, lush. That beer, lush. x

David Halls last blog post..Is There Any Knead?

By: Helen

Helen — Wed, 25 Mar 2009 16:52:06 +0000

Helen – No, that is not my stock of beer at home, it is the stock of beer at the Tipped Winter BBQ!

By: Jeanne

Jeanne — Wed, 25 Mar 2009 15:35:54 +0000

Mmm, these look so heavenly! Maybe it’s time I overcame my fear of deep-fat frying too. As for triple-cooked chips… you are evil, woman!!

Jeannes last blog post..My perfect gift…

By: anne

anne — Tue, 24 Mar 2009 13:10:06 +0000

The goujons look lovely and crispy with that batter, I know what you mean about fear of deep frying – I accidentally burnt a friend when I asked her to turn over some sweet potato bites for me and the oil decided to spit! 6 weeks on and the scar is fading…!

annes last blog post..Nectarine, prosciuttio & mozzarella salad

By: Gourmet Chick

Gourmet Chick — Tue, 24 Mar 2009 10:00:10 +0000

Helen, great tartare recipe and the goujons look fantastic – just the thing for a week where it appears that spring has sprung but then disappeared again just as quickly.

Gourmet Chicks last blog post..Pinkies (Gourmet Chick in Italy)

By: TheBoyDoneFood

TheBoyDoneFood — Mon, 23 Mar 2009 21:22:35 +0000

Wow. Yum. These look the biz. And not an orecchiette in sight. Seriously drool worthy pics.

By: Kerri

Kerri — Mon, 23 Mar 2009 18:25:46 +0000

I’ll be sure to use your tartare sauce recipe next time, it looks really good. The goujons look pretty impressive too!

Kerris last blog post..Spaghetti with Crab, Chilli and Rocket

By: Jeff

Jeff — Mon, 23 Mar 2009 14:40:33 +0000

Looks delicious!

Jeffs last blog post..Spicy Yogurt Marinated Chicken

By: Robert-Gilles Martineau

Robert-Gilles Martineau — Mon, 23 Mar 2009 10:29:08 +0000

Dear Helen!
Greetings from Shizuoka, Japan!
I discovered your blog through Katrina’s!
Unless I’m completely mistaken (and that often happens), I discovered we are both Featured Publishers at Foodbuzz!
I never understood (still ahve a lot to learn!) why the British used the word “goujon”, which is the name of a small fish in France….
Now, we do use beer in batter in Northern and north western France. Although a Burgundian, I even make crepes/galettes with beer instead omilk or water.
Why do I have the feeling that goujons sound better than fish and chips? LOL
Ate tons of them when at college in Bournemouth!
Great post and oics!
Looking forward to sharing!
Cheers,
Robert-Gilles