Crunchy fish goujons and potato wedges
This reboot of classic fish and chips features perfectly crumbed fish and crispy oven baked wedges. An ideal dinner recipe that's fresh, easy and budget-friendly
Ingredients
Crunchy fish goujons
- 1/2 cup plain flour
- 1 egg, beaten
- 2 tbsp milk
- 2 cups fresh or dry breadcrumbs
- 1 tsp dried italian herbs
- oil for shallow frying
- 500 g boneless white fish fillets, cut into fingers
- 150 g mixed salad leaves, aioli to serve
Potato wedges
- 1/4 cup plain flour
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- pinch cayenne pepper
- 500 g brushed potatoes, cut into wedges
Steps
Crunchy fish goujons
- Preheat oven to 180°C. Line two oven trays with baking paper.
- Place flour, combined egg and milk, and combined breadcrumbs and herbs into three bowls. Dust fish in flour, then dip in egg mixture and roll in crumbs to coat. Transfer to tray and chill for 10 minutes.
- In a large frying pan, heat oil. Fry fish for 1-2 minutes on each side. Drain on a paper towel. Serve with wedges, salad and aioli.
Potato wedges
- In a bowl, combine flour, spices and herbs, then season. Toss in potatoes, then arrange on tray, spray with oil and bake for 45-50 minutes.
