Saturday , November 28 2020
Fish goujons 1

Fish goujons

Recipe from Sara Matthews  |  @sarabynatureskitchen

Featured in Feast 04 – April 2016

SERVES FOUR

INGREDIENTS

400g skinless, boneless white fish (I used cod), cut into 12 pieces or strips
80g of plain gluten free flour

2 large free range eggs beaten
Homemade breadcrumbs

Method
For breadcrumbs, take 5-6 slices of gluten free bread and place in a food processor and pulse. Transfer the breadcrumbs to a baking sheet and bake them in the oven at 200°C for 5 minutes. Remove them from the oven and move them around so that they bake evenly. Return to oven for a further 5 minutes. The breadcrumbs should be dry and crunchy but not burnt. Remove from oven, and allow to cool. Breadcrumbs can be stored in the fridge for several days in an airtight container, allowing this stage to be done in advance of making the fish goujons

1. In a large shallow pan heat about an inch deep of oil (do not fill pan more than two-thirds full) until it reaches about 190°C (do not leave unattended)

2. Place the flour onto one plate, the beaten eggs onto another and spread the breadcrumbs on another

3. Coat each piece of fish in the flour, dusting off any excess. Then dip into the egg, then coat with the bread crumbs. Place onto a clean plate. Do this until all the strips of fish are coated

4. Cook in batches, for 3-4 minutes, turning over halfway through, until the breadcrumbs are golden brown and the fish is cooked

Serve with a chunk of fresh lemon

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