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

  • 35 mins preparation
  • 50 mins cooking
  • Serves 4
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Crunchy fish goujons
  • 1/2 cup plain flour
  • 1 egg, beaten
  • 2 tablespoon milk
  • 2 cup fresh or dry breadcrumbs
  • 1 teaspoon dried italian herbs
  • oil for shallow frying
  • 500 gram boneless white fish fillets, cut into fingers
  • 150 gram mixed salad leaves, aioli to serve
Potato wedges
  • 1/4 cup plain flour
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • pinch cayenne pepper
  • 500 gram brushed potatoes, cut into wedges


Crunchy fish goujons
  • 1
    Preheat oven to 180°C. Line two oven trays with baking paper.
  • 2
    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.
  • 3
    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
  • 4
    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.