Fish Goujons

Great for fish tacos and as fish fingers with sweet potato fries. The mustard means that you can avoid the usual egg in the bread crumbing stage and they still stick and make a great coating.

 Served with a wholemeal wrap, salad and green salsa (recipe here)

Ingredients:

2 fillets raw Pollock, cut into small thumb sized fillets  

100g breadcrumbs, around 3 slices (gluten-free or wholemeal – I used a mixture of both)

2 tbsp Dijon mustard

Flaxseed oil (or olive oil)

Salt and pepper

Method:

Preheat the oven to 180C/gas 5. Blitz the bread in a food processor with a pinch of salt and pepper, set aside in a large shallow bowl.

Paint the fish liberally with mustard (you can use a brush or just a spoon for this) and place them in the breadcrumbs, rolling and turning to cover completely. Drizzle some oil on to an oven tray and place the fish on the tray, drizzling extra oil over the top.

Bake in the oven for 10-15 minutes, turning once. You can test the fish is cooked by breaking one of the fillets open, the fish should be white and opaque. 

This method of coating can also be used for many other recipes such as chicken goujons and coconut shrimp. Give it a try!

- Emma