Crispy White Fish Goujons

Charmaine Lu -

  • 2 tbsp veg oil
  • 1 slice of slightly stale white bread, grated
  • 2 tbsp quick-cook dried polenta
  • 3 tbsp seasoned flour
  • Pinch of paprika
  • 1 egg, beaten
  • ½ lemon, juice only
  • 1 firm white fish fillet, cut into 3cm strips
  • Preheat the oven to 220C and line a baking tray with parchment. Mix the breadcrumbs and polenta with ground black pepper in a shallow bowl, place the flour in a second bowl and mix in the paprika, and add the beaten egg to a third bowl. Squeeze the lemon juice over the fish strips.
  • Roll the fish strips in flour, then dip in the beaten egg and coat in the polenta mixture. Place the fish goujons on the baking tray and drizzle with oil. Bake for 12 mins or until cooked through and crispy, then serve with chips and salad.
30 mins
2 serving