Crunchy fish goujons with skinny chips

Crunchy fish goujons with skinny chips

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
382
protein
27g
carbs
49g
fat
10g
saturates
2g
fibre
2g
sugar
4g
salt
1.3g

Ingredients

  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, June 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lizzafezza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A great mid week meal. Much quicker than flour, egg & breadcrumbs. My two year old loved them. I think I will try them next time with some grated cheese and paprika mixed with the cornflakes.

emilyshort's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found the fish a bit bland - it needs some seasoning, and definitely needs lemon juice and ketchup! Loved the cornflake affect though, and great for low fat fish n chips!

Questions

Tips