Freshly made fish goujons dipped in creamy mayonnaise make a tasty change from sandwiches for picnics. You could nip to the shops and buy them, but there really is nothing like making your own. It guarantees beautifully succulent fish and the crispiest batter.
-
450
g
firm white fish fillet, skinned and boned
-
Juice
of
1 large lemon
-
3
tbsp
plain flour
-
1
dessertspoon
chopped fresh parsley
-
1
large free-range egg
-
80
g
fresh white breadcrumbs
-
Pinch
salt and freshly ground black pepper
-
25
g
melted butter
- Slice the fish fillets into strips, fairly thick and about 2cm wide then put them in a shallow dish with the lemon juice. Pop in the fridge and leave for at least half an hour.
- When you’re ready to make the goujons, preheat the oven to 220°C (gas 7).
- Put the flour in a shallow bowl and season with salt and pepper.
- Place the egg in another bowl and beat it lightly.
- Mix the parsley with the breadcrumbs and spread onto a plate.
- Gently roll the fish in the seasoned flour mixture. Next, dip each piece in the beaten egg and then into the breadcrumbs until it is nicely coated. Place the goujons on a lightly oiled, non-stick, baking tray.
- Pop in the oven for 10 minutes, turning halfway through cooking. Brush with the melted butter and return to the oven until golden, which will take about another 5 minutes.
- Cool and then carefully pack into a sealed container ready for your picnic!
