A great way to get the kids to try a healthy alternative to fish fingers, best accompanied by oven-baked homemade potato wedges.
Difficulty:👍👍👍👍
Cost: £££
Serves 4 people
Method
- Pre-heat the oven to 200c (180C fan oven.)
- Mix the flour with the salt and pepper on a plate or in a shallow bowl.
- Place the eggs in a shallow bowl and beat gently with a fork.
- Spread the breadcrumbs on a plate or on a shallow dish.
- Dust each strip of fish in the flour, then dip in the beaten egg, then the breadcrumbs, until they are well covered.
- Place the goujons on an oiled baking sheet and bake for about 15-20 minutes, depending on their thickness, until golden brown.
- 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.
