Crispy Fish Goujons
Crisp breadcrumbed white fish with buttery new potatoes and peas.
FishHigh ProteinBritishHobFamily Friendly
4
Serves
15m
Prep
20m
Cook
557
Kcal
41.8g
Protein
61g
Carbs
16.5g
Fat
£1.39
Per portion
Add to the shop 6 items · approx £5.56
- Skinless white fish fillets, such as pollock600 g
- New potatoes800 g
- Frozen peas400 g
- Eggs2
- Lemon1
- Butter20 g
Already in the cupboard Check before you order
- Plain flour50 g
- Dried breadcrumbs100 g
- Vegetable oil30 ml
- Saltto taste
- Black pepperto taste
Kit you'll needLarge frying pan · 2 saucepans · 3 shallow dishes
Method
- Start the potatoes in boiling water and simmer for 15–18 minutes, until tender.
- Meanwhile, pat the thawed fish dry, check for bones and cut it into fingers about 2cm thick.
- Set out the flour, beaten eggs and breadcrumbs in separate dishes and coat the fish in that order, shaking off the excess flour.
- Heat the oil in a large frying pan and fry the goujons in batches for 6–8 minutes, turning, until golden and the fish flakes easily. Keep each batch warm.
- Cook the peas to the packet instructions, usually 3–4 minutes.
- Drain the potatoes and toss them with the butter.
- Serve the goujons with the potatoes, peas and lemon wedges.
Tip: The timing assumes thawed fish, so defrost frozen fillets in the fridge beforehand, following the pack.
