Crunchy fish goujons with skinny chips
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 3 out of 5.4 ratingsRate
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This superhealthy, oven-baked version of fish goujons and chips is sure to be a winner with all ages
Freezable
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
2 large potatoes
cut into skinny chips
-
2 tbsp olive oil
-
450g chunky fish
fillets cut into finger-sized strips
-
2 eggs
beaten
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140g cornflakes
crushed into crumbs
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tartare or tomato ketchup
and lemon wedges, to serve
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Nutrition: per serving
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kcal382
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fat10g
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saturates2g
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carbs49g
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sugars4g
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fibre2g
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protein27g
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salt1.3g
low
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Method
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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.
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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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A star rating of 3 out of 5.4 ratings
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