Fish Goujons

A great way to get the kids to try a healthy alternative to fish fingers, best accompanied by oven-baked homemade potato wedges.

Difficulty:πŸ‘πŸ‘πŸ‘πŸ‘

Cost: £££

Serves 4 people


50 g wholemeal flour
Salt & pepper to taste
2 eggs
4 slices of wholemeal bread – made into breadcrumbs
4 white fish fillets (e.g. Pollack) – cut into strips
Sunflower or olive oil – for baking

 

  1. Pre-heat the oven to 200c (180C fan oven.)
  2. Mix the flour with the salt and pepper on a plate or in a shallow bowl.
  3. Place the eggs in a shallow bowl and beat gently with a fork.
  4. Spread the breadcrumbs on a plate or on a shallow dish.
  5. Dust each strip of fish in the flour, then dip in the beaten egg, then the breadcrumbs, until they are well covered.
  6. Place the goujons on an oiled baking sheet and bake for about 15-20 minutes, depending on their thickness, until golden brown.
  7. Serve with the potato wedges and salad or green vegetables, with mayonnaise or tartare sauce, or other dipping sauce.

Method

  1. Pre-heat the oven to 200c (180C fan oven.)
  2. Mix the flour with the salt and pepper on a plate or in a shallow bowl.
  3. Place the eggs in a shallow bowl and beat gently with a fork.
  4. Spread the breadcrumbs on a plate or on a shallow dish.
  5. Dust each strip of fish in the flour, then dip in the beaten egg, then the breadcrumbs, until they are well covered.
  6. Place the goujons on an oiled baking sheet and bake for about 15-20 minutes, depending on their thickness, until golden brown.
  7. Serve with the potato wedges and salad or green vegetables, with mayonnaise or tartare sauce, or other dipping sauce.

Ingredients

50 g wholemeal flour
Salt & pepper to taste
2 eggs
4 slices of wholemeal bread – made into breadcrumbs
4 white fish fillets (e.g. Pollack) – cut into strips
Sunflower or olive oil – for baking

 


Keep the skins on the fish to provide extra fibre.

You can prepare the potato wedges and cook at the same time to save money – and energy.

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