Lemoned Fish Goujons and Chips

Fresh fish fillet, lemon breadcrumbs and homemade oven chips with garlic, lemon aioli…yum! The children love this and always want to make their own strips of fish!

Lemon Breadcrumbs
Salt and pepper to taste
Grated zest of 1 lemon
2 slices of toast – seedy bread is good
Lemon and Garlic Aioli – as in Lemon recipe section
(or the cheats version:
Good quality mayo
Clove of garlic – crushed
Grated zest of half a lemon)
Oven Chips
2 jacket potatoes
2 tbsp olive oil
Salt to taste
Fish Goujons
300g white fish fillet – cod, lemon sole, haddock all good
1 egg
  • Preheat your oven to 200C
  • Halve your washed jacket potatoes and thinly slice. Put in a pot of cold water and bring to boil, Once the water boils, drain the potatoes and toss in 2 tbsp olive oil.
  • Place potatoes on baking sheet line oven tray and sprinkle with salt.
  • When oven warm, place slices of toast in it and let them go brown and crisp – time will depend on thickness
  • Place crisp bread in food processor and whizz until crumbs with the salt, pepper and grated lemon zest
  • Pour onto a large, flat plate
  • Make lemon and garlic aioli as per recipe in Lemon section or to make cheats version – put amount of mayo you want to serve into a bowl. Add crushed garlic and grated lemon zest and stir to combine. Leave in fridge and let flavours combine
  • Pour flour onto large flat plate
  • Crack egg into bowl and stir with fork to combine
  • Slice the fish into strips
  • Let the children roll the fish strips in flour, then into egg and finally into lemon breadcrumbs.
  • Once covered, lay on a baking sheet covered oven tray
  • Place potatoes in oven – they will need between 25-30 minutes depending on thickness. Keep an eye on them, they are done when brown and crisp
  • The fish will need about 15 minutes – maybe more if you have made large strips. Put them into the oven so that they will be done at the same time as the potatoes.
  • Serve with peas, mange tout or broccoli – anything green looks nice on the plate

Top Tip

Use the lemon breadcrumbs with any meat – especially gorgeous with veal and chicken!

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