Fish Goujons

A great way to get your kids to eat fish.

Serves 4 people


 

  • 50 grams wholemeal flour
  • 4 handful(s) fresh breadcrumbs
  • 400 grams Pollock fillets
  • 2 eggs
  • 2 pinch(es) black pepper
  • 1 cup(s) sunflower oil

 

  1. Season the flour with pepper.
  2. Dust each strip of fish in the flour, then dip in the beaten egg, and then cover in the breadcrumbs.
  3. Put on a baking tray and drizzle with oil, then bake for 15 – 20 minutes in a hot oven.
  4. Serve as a healthy alternative to fish fingers, accompanied by oven-baked homemade potato wedges (keep the skins on for extra fibre).

Method

  1. Season the flour with pepper.
  2. Dust each strip of fish in the flour, then dip in the beaten egg, and then cover in the breadcrumbs.
  3. Put on a baking tray and drizzle with oil, then bake for 15 – 20 minutes in a hot oven.
  4. Serve as a healthy alternative to fish fingers, accompanied by oven-baked homemade potato wedges (keep the skins on for extra fibre).

Ingredients

 

  • 50 grams wholemeal flour
  • 4 handful(s) fresh breadcrumbs
  • 400 grams Pollock fillets
  • 2 eggs
  • 2 pinch(es) black pepper
  • 1 cup(s) sunflower oil

 


Additional tips:

For egg-free and dairy-free children, soak the fish strips in buttermilk (0.25 litre) for an hour before coating in breadcrumbs, then continue following the method above.

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