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Crunchy fish goujons with skinny chips

Crunchy fish goujons with skinny chips

Rating: 3 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal382
fat10g
saturates2g
carbs49g
sugars4g
fibre2g
protein27g
low insalt1.3g
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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

Method

  • STEP 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.

  • STEP 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

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Overall rating

Rating: 3 out of 5.4 ratings

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