Plaice Goujons served with a Salsa Verde in a Potato Basket

I've had a break from cooking recently as I've been working and I went to Berlin. So for my first recipe in a while I decided to try something interesting. I came up with this recipe myself and this is the first time I've attempted potato baskets. I'd probably try and make them a little bigger next time and grease the tins with oil rather than butter as a lot of them stuck - but thankfully 2 out of 8 turned out okay! This was delicious and an easy one to spice up by just adding spices and/or chopped chillies to the potato basket mix and Plaice batter!

Ingredients (serves 2):

2 Plaice fillets (filleted and sliced into goujons)

1 Egg (beaten)

Breadcrumbs

Plain Flour

2 Large Potatoes

Olive Oil

Salt

Pepper

Pinch of Paprika, Cayenne and Turmeric

Sunflower Oil (for deep frying)

1 Lemon (cut into wedges)

For the Salsa Verde: Handful of capers, generous handful of parsley, very generous handful of basil, pinch of Mint, pinch of Rosemary, Salt, Pepper, dash Extra Virgin Olive Oil, dash White Wine Vinegar, one green chilli (deseeded).

Method:

1. Make the Salsa Verde first to give the flavours time to intensify. Basically, just blend all the ingredients for it together, adding more oil to get the desired consistency. It should be like a dip. Put in the fridge.
2. Now for the potato baskets. Peel and grate the potatoes raw then put the grated potato in a muslin cloth and squeeze out as much liquid as possible. Pre-heat the oven to about 180 degrees, then well combine the grated potato in a bowl with salt, pepper, spices and Olive Oil. Grease a muffin tin or ramekins and shape baskets into it. Make sure there are no gaps so the salsa can't leak out later on. Bake in the oven for about 30-40 minutes or until golden brown.
3. For the goujons pre-heat the sunflower oil in a deep frying pan (be very careful as hot oil can be very dangerous). While the oil is heating coat each goujon first in flour (sprinkled with salt, pepper and spices), then in the beaten egg and finally in the breadcrumbs. 
4. Check the oil is hot by dropping in a breadcrumb and seeing if it sizzles. Lay the goujons in individually, laying them away from your person. These will only take a minute or two each to cook depending on their size. When the breadcrumbs turn a dark golden brown they should be done. Lay the goujons on a piece of kitchen roll to drain away excess oil.
5. To serve, place the goujons in a nice stack, place a warm potato basket to the side and fill with Salsa Verde and place lemon wedge on top.  Serve alone as a starter portion or with a side salad/green beans as I did to make a full meal. A green delight on a plate!