Updated: Oct 6
Home-made fish fingers - what can be better!
Makes approximately 2 servings
Preparation time is approximately 5 minutes
Cooking time is approximately 30 minutes
Image credit @jemimawilchphotography
60g plain flour, for dusting
3 eggs, beaten
100g fresh breadcrumbs
500g fish fillets, such as cod or haddock, sliced into strips
Vegetable oil, for deep-frying in pan
How to make Fish Goujons
1. Sprinkle flour on a shallow plate, place the beaten eggs in a wide bowl and place the breadcrumbs into a deep bowl. Arrange the bowls in a row so you can work in order of flour-egg-breadcrumbs.
2. Heat about 1cm of oil in a deep frying pan over medium heat.
3. Take each strip of fish, coat evenly with flour, then dip into the beaten egg mixture. Remove and place in bowl of breadcrumbs; roll to completely coat the fish in breadcrumbs.
4. Fry the fish goujons in hot oil for 5 minutes on each side, until golden brown and evenly cooked.
5. Remove and place on kitchen paper to absorb any excess oil.
Sprinkle with salt and serve with lemon wedges. These also go perfectly with our home-made potato wedges!
HINTS & TIPS
These can be made and kept in the fridge for a couple of days. Handy for that ‘home from school or work’ hunger!
If making with fresh fish, these can be frozen once cooled and re-heated in the oven or a frying pan with a little oil. If so, make sure they are fully cooked through by cutting one open and seeing the steam.
To 'Lighten up' this dish- shallow fry in a little oil or used oil spray sparingly and bake for 5-7 mins in the oven. Serve with salad or roasted vegetables
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