Thyme and Lemon Cod Goujons

Charmaine Lu -
  • 900g potatoes, cut into chips
  • 3 tbsp olive oil
  • 2 tsp celery salt
  • 50g butter
  • 500g cod loins or similar, cut into thick strips
  • 6 tbsp sunflower oil
  • Lime wedges, to serve
  • For the Crumb
  • 1 lemon, zest and juice
  • 50g panko breadcrumbs
  • 50g rice flour
  • 2 tbsp mixed seeds
  • 1 tsp paprika
  • 3 tbsp thyme leaves, finely chopped
  • Preheat the oven to 200C. Toss the chips in olive oil and celery salt, and spread on a baking tray to bake for 45 mins, or until crisp and golden. Meanwhile, whizz the breadcrumb ingredients - minus the lemon juice - to a fine crumb. Season and tip onto a plate.
  • Melt the butter in a small pan and stir in the lemon juice. Remove from the heat. Heat up the sunflower oil in a separate pan, and toss the cod pieces in the lemon butter, coat in the breadcrumb mix and fry for 3 mins in the oil, or until golden, crisp and cooked through. Drain on kitchen paper and serve with chips, lime wedges and salad leaves.
45 mins
4 serving