Published Friday, 18 October 2013
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Goujons of sole, haddock or even pollack (if you must)
- 1 kilo of sole/cod/haddock/plaice/pollack, deboned and cut into strips somewhere between the size of your small and ring finger.
- 500g fresh breadcrumbs
- 8 eggs, beaten
- 500g plain flour
- Lay out the flour first, then the egg, then the breadcrumbs.
- Using one hand (this stops both hands becoming clogged up), dip fish into flour, then egg, then breadcrumbs, shaking off any excess at each stage.
- Fry in a couple of tablespoons of olive oil, over a medium to high heat, until crisp and golden and drain on kitchen roll. Serve with pea puree.
- Half a packet of frozen petit pois
- A few sprigs of mint
- A walnut of salted butter
- A splash of chicken stock
- Cook the peas, drain, put into blender, add butter, mint and blend.
- Add chicken stock to thin it out as needed. Season and serve. (I like it quite thick, so you can use the goujons as golden spoons.)
Tom says: "A goujon is a fish finger with a French accent and Channel bag. They're incredibly easy to make and it's a lunch which the children love as much as we do.
"I tend to make double amount and freeze half for later use. Sole is expensive, but perfect. If buying haddock, make sure it's sustainably caught, and the same with cod and plaice.
"Rather than wagging my finger at you, check out the Marine Stewardship Council to see what you can and can't eat."
© UTV News