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  • 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

Nutrition: per serving

  • kcal382
  • fat10g
  • saturates2g
  • carbs49g
  • sugars4g
  • fibre2g
  • protein27g
  • salt1.3g
    low
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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.

Recipe from Good Food magazine, June 2011

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Comments, questions and tips (4)

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Overall rating

A star rating of 3 out of 5.4 ratings

jillbrain

With regard to Crouton11's comments, I now cook the goujons straight on a non-stick baking tray. An ordinary baking tray covered in foil also works. Allow an extra 5 minutes for the fish, and don't bother to turn them over. Works perfectly.

Crouton11

A star rating of 1 out of 5.

What the recipe forgot to mention was that while the top of the fish is cooking, the bottom coating is sticking to the rack, so that when the fish is turned over the crumb mixture falls off. Chips were O.K. though. Won't be bothering with this again.

emilyshort

A star rating of 2 out of 5.

I found the fish a bit bland - it needs some seasoning, and definitely needs lemon juice and ketchup! Loved the cornflake affect though, and great for low fat fish n chips!

lizzafezza

A star rating of 4 out of 5.

A great mid week meal. Much quicker than flour, egg & breadcrumbs. My two year old loved them. I think I will try them next time with some grated cheese and paprika mixed with the cornflakes.

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