Crunchy Fish Goujons With Skinny Chips Recipes

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CRUNCHY FISH GOUJONS WITH SKINNY CHIPS



Crunchy fish goujons with skinny chips image

This superhealthy, oven-baked version of fish goujons and chips is sure to be a winner with all ages

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 6

2 large potatoes , cut into skinny chips
2 tbsp olive oil
450g chunky fish fillets cut into finger-sized strips
2 eggs , beaten
140g cornflakes , crushed into crumbs
tartare or tomato ketchup and lemon wedges, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put chips on a baking tray, toss with oil and season. Cook for 20 mins on the top shelf.
  • Dip the fish strips in the egg and then the cornflakes. Lay on a rack over a baking tray. Transfer the chips to a lower shelf, then cook the fish above for 15 mins, turning half way, until crisp and golden.

Nutrition Facts : Calories 382 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.3 milligram of sodium

CRISPY FISH BITES RECIPE



Crispy fish bites recipe image

Crispy fish bites are delicious and easy to make. The kids will love them too. They're just live fish fingers but even crisper and healthier too.

Provided by Nichola Palmer

Categories     Dinner

Time 40m

Yield Serves: 4

Number Of Ingredients 5

500g cod fillet or other firm white fish, skinned
75g plain flour
2 eggs
200g fresh white breadcrumbs
1litre vegetable or rapeseed oil (for deep frying)

Steps:

  • To make the sauce, mix the mayonnaise with the capers, parsley and the juice of half the lemon. Spoon into a bowl and chill until ready to serve.
  • Cut the fish into finger-sized pieces. Place the flour on a plate and season with salt and freshly ground pepper. Beat the eggs in a shallow bowl and place the breadcrumbs on a separate plate.
  • Dip the fish first into the seasoned flour, then the eggs and finally the breadcrumbs, ensuring they are well coated.
  • Half fill a large, deep saucepan with the oil and heat until a crust of bread will brown in 40 seconds.
  • Fry the fish in the hot oil, in batches, so that the temperature of the oil is not lowered, until golden brown, about 2-3 mins. Drain well on kitchen paper and serve with the sauce and the remaining lemon cut into wedges.

Nutrition Facts : @context https

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