Extra-Crunchy Fish Goujons and Chips
Extra-Crunchy Fish Goujons and Chips



  • 2 white potatoes, cut into skinny fries
  • 2 tbsp olive oil
  • 450g firm white fish fillets, cut into finger-sized pieces
  • 2 beaten eggs
  • 140g cornflakes, crushed
  • Tartare sauce and lemon wedges, to serve
  • Preheat the oven to 200C. Place the fries on a baking tray, and toss with oil. Season well, and cook for 20 mins on the top shelf of the oven.
  • Dip your fish strips in the egg and then push into the cornflakes to coat. Lay onto a rack over a baking tray, and cook in the oven for 15 mins, turning halfway until crisp, golden, and cooked through. Serve with dips, lemon, and some salad leaves. Easy!
35 mins
4 serving

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