This is a grown-up version of fish fingers. Ok, you may think it’s not very exciting (that’s what my husband said!). However, when I made them, he loved them. This is also a quick and easy mid week meal. Make ahead of time and freeze after step 6, before they are cooked. Freeze on the baking sheet, then remove to a freezer bake for easier storage.
These goujons are so soft on the inside and super crispy on the outside. Also, instead of the obligatory chips, I made crushed new new potatoes which were boiled for 15 minutes first, then pressed with a potato masher until the split and flattened slightly. The reason for doing this is to give more surface area so that they get the maximum crispness when roasting. I also give the peas a bit of a treat and mixed through jarred mint, super fresh tasting!
- 4 x 100g filets of white fish, I used Basa but you could cod or any fish that is quite firm.
- 2 thick sliced of bread, blended in to crumbs. Not too fine though, the bigger the crumb, the crispier they’ll be.
- 30g grated Parmesan. Only use the fresh kind, you can leave it out rather than using the dried type.
- 2 teaspoons of dried mixed herb, or which ever herb you like with fish.
- Salt and pepper.
- 1-2 tablespoons plain flour
- 1-2 eggs
- Pre-heat oven to 180C/350F
- Cut each fish fillet into 1 inch strips and place on kitchen paper to absorb and moisture.
- Mix the bread crumbs, Parmesan, herbs, salt & pepper in a shallow bowl and set aside.
- Place the flour in another shallow bowl, set aside.
- Whisk the eggs with a fork anal season with salt and pepper.
- Now you have a production line 😊, one at a time, coat the fish in the flour, then dip in the egg and coat in breadcrumbs, then place on a baking sheet.
- Place in the oven and cook for 15-20 minutes until golden and crispy.
Whether you choose the crushed potatoes or go for the traditional chip, remember to add a little tartar sauce or aioli to dip your goujons in! So delicious!
Thanks for reading, and leave me a comment if you have time 😊.