fish goujons

Try these three different kinds of bao for easy entertaining – we fill ours with fish goujons, breaded chicken or sweet potato and top with a sweet and sour slaw

Bao bun fillings

green chillies (deseeded, if you prefer)

coriander

spring onions

limes, juiced

tsp caster sugar

tsp fish sauce (optional)

tbsp rapeseed oil

sweet potato

breaded prawns

breaded chicken

bao buns

Heat the oven to 200C/180C fan/gas 4. To make the sauce, chop 2 green chillies (deseeded, if you prefer) and tip into a food processor with a bunch of coriander, the spring onions, lime juice, caster sugar and fish sauce (leave this out of a portion of the sauce if you’re making the vegetarian bao). Blend, then tip the mixture into the rapeseed or sunflower oil and set aside.

Cut the sweet potato into large wedges, toss in oil and some seasoning, tip onto a baking tray and bake for 40 mins until brown at the edges and tender.

Cook the breaded prawns or fish goujons and karaage or breaded chicken following pack instructions.

Microwave or steam 18 bao buns following pack instructions until hot.

Fill the warm bao with either the chicken, prawns or fish, or sweet potato, some slaw (see recipe below) and green sauce.

Homemade fresh fish goujons with tartare sauce make an excellent first course or sharing snack. It&#39;s like making your own fish fingers, but fancy.

Fresh Fish Goujons With Tartare Sauce

fish plaice, cod etc)

salt and pepper

egg (beaten)

panko breadcrumbs (or regular breadcrumbs)

all purpose flour ((plain flour))

Neutral oil for deep frying (e.g., canola or vegetable oil)

mayonnaise

tbsp parsley

tarragon

shallot

pickles (small gherkins/cornichons)

capers

lemon

Skin the fish fillets by placing them skin side down on a clean surface and making an angled cut towards the skin through the flesh. Hold the flesh of the fillet up as you slice the knife flat between the flesh and the skin to remove it.

Pat the skinned fish fillets dry with paper towels, then cut them into thin strips and season with salt and pepper.

How to prepare fish goujons

Take 3 bowls and place flour into one, beaten egg into another, and breadcrumbs into the third.

Dredge the fish goujons in the flour to completely coat every surface. Then dip them into the beaten egg, and then toss them in breadcrumbs to coat entirely.

How to breadcrumb fish goujons

Heat the fryer to 180℃/355℉ or heat oil in a saucepan until it reaches this temperature.

Deep fry fish goujons, 2-3 at a time, then remove to a plate lined with kitchen paper. If you are cooking a large batch, place deep-fried fish goujons on an oven tray in a low oven at 150℃/300℉ to keep them warm.

Make the tartare sauce by mixing mayonnaise with lemon juice, zest, capers, chopped herbs, diced shallots, diced pickles, and season with salt and pepper.

How to deep fry fish goujons

Flakey on the inside and crispy on the outside, these fish goujons are easy to make, kid-friendly and can be served in a variety of ways.

Fish Goujons

(1½ cups) Panko breadcrumbs

(1.3lb) Firm white fish fillet

parsley

Lemon Zest

Salt ((Do not add if making for baby/toddler))

(⅓ cup) Flour

Eggs

Oil Spray

milliliters (¼ cup) Olive Oil

Pre-heat

Pre-heat oven to 180c/350f (skip this step if frying)

Bake

Spread breadcrumbs on a baking tray. Spray with oil and bake for around 3-5 minutes, until golden. Increase oven to 220°C / 425°F (skip this step if frying) and oil a baking tray  or line with parchment paper.

Chop

Pat fish dry and cut into strips approx. 1.5cm x 10 cm / 3/5&quot; x 4&quot; 

Prepare

Prepare breading station: Place flour in a shallow dish/plate. Place the egg in a separate shallow bowl and whisk. Combine the bread crumbs, lemon zest, parsley and salt and place on a third plate/shallow dish.

Coat

Place fish strip into the flour and roll to coat. Then dip into the egg and finally into the breadcrumb mixture to coat. Place on the prepared baking tray (if baking) or plate (if frying). Repeat until all fish is coated.

Spray fish goujons with oil and bake for 13-15 minutes or until crispy on the outside.

Baking Instructions

Heat half the oil in a frying pan over a medium heat. Add half* the fish to the pan and cook the fish approx 2-3 mins, turning until cooked through. Repeat with the remaining oil and fish. &nbsp;

Serve straight away.

Pan Fry Instructions

My baby is a fussy eater but he absolutely loves this! The only downside is that when I make it he doesn’t touch anything else that’s on the plate.

I made this tonight and my toddler loved it. Wish I could send you the photo

It's been difficult to get my 21 month old son to eat fish but he devoured these tonight. Easy and really delicious, so happy to have a new fish dish to add to my repertoire, thanks Amy!

https://content.jwplatform.com/videos/g0ElPrch.mp4

How to make fish goujons / fish sticks / fish fingers. Panko breadcrumbs are placed on baking tray, sprayed with oil and baked until golden. Transfered to mixing bowl with parsley and lemon zest. Fish fillets then cut into strips and coated in flour, egg and then the breadcrumb mixture. Fish sticks then placed on baking tray and baked until golden.

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Top 3 fish goujons recipes from across the web

The most viewed fish goujons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bao bun fillings

Fresh Fish Goujons With Tartare Sau...

Fish Goujons

The most viewed fish goujons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine