Homemade fish goujons are really tasty and so easy to make. You can use whatever firm white fish you like, personally I like to use cod or haddock. A great way to get the kids to eat fish and they will love to help you make them too. You won’t buy any shop bought varieties again, once you have tried these! You can add different flavours to the coating - try garlic granules, grated lemon zest, cayenne pepper or BBQ seasoning. Try adding a tbsp of sesame seeds to the breadcrumb mixture for a totally different taste.
- 450g firm white fish fillet - skinless and boneless
- 3 tablespoons gluten and wheat free plain flour
- ¼ tsp smoked paprika
- 1 large free-range egg - beaten
- 80g fine - fresh gluten and wheat free breadcrumbs
- salt and freshly ground black pepper
- 25g butter - melted
Start by cutting the fish fillets across their width into thick strips, around 2cm wide.
Mix together the flour and salt and pepper in a shallow bowl.
Beat an egg in another bowl and in a third bowl, place the breadcrumbs with the smoked paprika.
Toss the fish first in the seasoned flour, then dip each piece in the beaten egg and then into the breadcrumbs.
Place each goujon on a lightly oiled, non-stick baking tray and chill for around 30 minutes (or longer if you are making them for later).
Preheat the oven to 220°C. 200°C, gas mark 7.
Bake the goujons for 10 minutes, turning halfway through cooking. Brush with some melted butter and cook for a further 5 minutes until they are golden and crispy on the outside.
You may like to serve them with some homemade chips or a jacket potato and salad.