Triple tested: Crispy on the outside with succulent fish inside, the kids will love these homemade fish goujons. Brought to you by Essentials magazine
- 300g white fish,skinless boneless fillets, cut into thick strips
- 2tbsp plain flour
- 1 organic free-range egg, beaten
- 75g breadcrumbs
- Zest of 2 lemons
- Sunflower oil for shallow frying
- Lemon wedges, to serve
Put the fish pieces into a large bowl and add the plain flour. Season well and toss altogether until the fish pieces are well coated. In a separate bowl, mix togther the breadcrumbs and lemon zest.
Dip each piece in the beaten egg, then in the breadcrumbs to coat. Heat the oil in a pain until very hot. Add the fish goujons and fry in batches for 3-4 minutes until golden and cooked through. Serve with the mayonnaise to dip.
Add a pinch of cayenne pepper to the crumb mixture of your goujons for a spicy kick.