Fish goujons

0
1973
fish goujons

Skinless, white fish is best used for these fish goujons. The batter recipe can be used to coat chicken, beef, fruit, onion rings and mushrooms. Any fizzy drink is suitable if you don’t happen to have fizzy water, but you do need self-raising flour or plain flour with baking powder.

Servings: 4

Total time: 30 mins

Ingredients

  • 500 g fish
  • 100 g SR flour
  • 1 tblsp cornflour
  • Seasoning
  • 0.5 tsp turmeric powder
  • Sparkling water

Method

  • Mix all the dry ingredients together
  • Whisk in enough water to make a thinnish batter. A figure of 8 should appear but not stay
  • Prepare fish, dip in the batter. Heat up oil (use a deep fat cooker, with basket removed)
  • Lift fish out of batter, gently shake and carefully drop into the hot oil
  • Cook for 5 – 7 minutes. Fry in batches. Drain on kitchen roll
  • Serve your fish goujons immediately with a dash of lemon juice or vinegar and a salad or mushy peas and tartare sauce

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