Name: Crunchy fish goujons with skinny chips
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 2 large potatoes cut into skinny chips; 2 tbsp olive oil; 450g chunky fish fillets cut into finger-sized strips; 2 eggs beaten; 140g cornflakes crushed into crumbs; tartare or tomato ketchup and lemon wedges, to serve

2 large potatoes
cut into skinny chips
2 tbsp olive oil
450g chunky fish
fillets cut into finger-sized strips
2 eggs
beaten
140g cornflakes
crushed into crumbs
tartare or tomato ketchup
and lemon wedges, to serve

Method

step 1
Heat oven to 200C/180C fan/gas 6. Put chips on a baking tray, toss with oil and season. Cook for 20 mins on the top shelf.
step 2
Dip the fish strips in the egg and then the cornflakes. Lay on a rack over a baking tray. Transfer the chips to a lower shelf, then cook the fish above for 15 mins, turning half way, until crisp and golden.

Crunchy fish goujons with skinny chips

Method

step 1

step 2

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Ingredients

Nutrition

Method

step 1

step 2

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