Cod goujons with lemon mayo dip
Perfect for a quick weeknight dinner or a relaxed weekend treat, this recipe is simple to prepare and sure to please kids and adults alike.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
600g cod fillets
100g plain or self-raising flour
2 eggs, beaten
150g breadcrumbs
If shallow frying, 200ml sunflower oil
If oven baking, cooking oil spray
For the lemon dip
Juice of ½ lemon
2 tbsp milk
200g mayonnaise
Freshly chopped parsley
Method
Using a sharp knife, slice the cod into fingers, carefully feeling for and removing any bones.
Place the flour, seasoned with a little salt and pepper, into one bowl.
Place the beaten eggs into another bowl. Place the breadcrumbs into a third bowl.
Dip each fish piece first into the flour, coating all over, and then dip into the egg wash, coating well.
Finally coat with breadcrumbs. Repeat with all fish pieces.
To oven bake: Preheat oven to 200°C/180°C fan/gas 6.
Spray the fish pieces with a little cooking oil spray.
Bake for 15-18 minutes until golden all over.
To ensure the fish is fully cooked, break open a fish finger. The fish meat will be soft and flake away easily when fully cooked.
To shallow fry: A less healthy option, but these are really delicious as a treat once every so often!
To shallow fry the goujons, place the oil in a deep frying pan over a medium to high heat.
To test if the oil is ready, drop a breadcrumb in and when it sizzles and rises to the top, the heat is perfect.
Using tongs, carefully lower the breaded fish pieces in to the hot oil.
Allow to golden in colour before turning to brown all over. Keep a close eye, as they can burn quickly!
It should only take four to five minutes to brown all over.
To ensure the fish is fully cooked, break open a fish finger. The fish meat will be soft and flake away easily when fully cooked.
Move to a raised wire rack once cooked.
For the dip, simply combine all the ingredients.
Serve with mash or chips and peas and the lemon dip.
