Fish or chicken goujons
Homemade chicken or cod goujons are simply perfect for a mid-week meal. They are easy to prepare and taste delicious accompanied by a salad or some boiled new potatoes. If you're feeling adventurous, pop them in a sandwich!
Yield: 4
Materials
- 450 g cod or haddock loin, skinned & bones or chicken bread cut into strips your fishmonger can do this for you.
- 150 g fresh or shop bought breadcrumbs
- 4 tbsp plain flour, seasoned with salt & pepper
- 2 eggs, beaten
- 2 tbsp rapeseed oil
Instructions
- First, prepare the cod or chicken goujons. Using scissors, cut the fish/chicken into bitesize chunks.
- Next, set out 4 bowls. In one put the seasoned flour, one the beaten egg and one the breadcrumbs. Reserve the fourth bowl for the goujons.
- Coat the fish in the flour first, then the egg, then the breadcrumbs, then place in the empty bowl. Repeat
- In a large frying pan, heat 2 tablespoons of rapeseed oil until it is a medium heat. To test, drop a breadcrumb into the oil and if it sizzles the oil is ready.
- Lay the goujons in the oil, turn the heat down slightly if it too hot and time for 5 minutes, turn and cook for a further 5 minutes.
- To be sure they are cooked through, remove one and cut in half or use a temperature probe.
- Serve immediately when they are piping hot.