Kids and teenagers love these crispy fish fingers which are delicious served with home-made tomato sauce or mashed potatoes and peas for a more substantial meal.


  • 8oz/225g white fish such as cod, haddock or hoki, skinned and boned

  • Flour for dusting

  • 2 eggs, beaten

  • Lefover bread and crusts for breadcrumbs


  • For breadcrumbs:

  • 1.

    Collect left-over bread and crusts. Spread out on a baking tray and place in a warm, just turned-off oven. When the bread has gone hard and cold, pop it into a procesor and work until fine. You can keep the crumbs in an air-tight container for about 2 weeks.

  • For the goujons:

  • 1.

    Cut the fish into half inch strips and dust with flour. Dip the fish strips in the beaten egg and then in breadcrumbs. Freeze flat on a tray. When frozen, the strips can be wrapped in portions. We suggest 4-5 per portion.

  • 2.

    When needed, deep fry from frozen 180c/350f for about 3 to 4 minutes until piping hot. If you are not going to freeze, deep-fry the fish strips 2 to 3 minutes.

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