Crunchy Fish Goujons With Skinny Chips
For a delightful and crunchy twist on traditional fish and chips, this recipe combines chunky fish fillets coated in crispy cornflake crumbs with skinny potato chips. With a simple yet flavorful preparation, this dish is sure to become a family favorite. Enjoy these golden-brown fish fingers alongside a dollop of tartare sauce or a squeeze of fresh lemon for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 2 large potatoes , cut into skinny chips
- 2 tbsp olive oil
- 450g chunky fish fillets cut into finger-sized strips
- 2 eggs , beaten
- 140g cornflakes , crushed into crumbs
- tartare or tomato ketchup and lemon wedges, to serve
Instructions
- Heat oven to 200C/180C fan/gas 6. Put chips on a baking tray, toss with oil and season. Cook for 20 mins on the top shelf.
- Dip the fish strips in the egg and then the cornflakes. Lay on a rack over a baking tray. Transfer the chips to a lower shelf, then cook the fish above for 15 mins, turning half way, until crisp and golden.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 382 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 1.3 milligram of sodium
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