This recipe can be used to make delicious, free-form fish fingers or chicken goujons. It is a particularly nice way to introduce your baby to finger food. If you make these with chicken, try thigh meat rather than breast as it is more succulent and cheaper. Or you can try any other poultry or fish you like.
How to make golden goujons
- 250g firm fleshed fish such as Pollock or 250g boned out chicken
- 3tbsp plain flour
- 2 eggs, lightly beaten
- 100g fine slightly dry breadcrumbs – brown or white
- 1 tsp thyme, finely chopped (optional)
- Rapeseed, olive, or sunflower oil for frying
- Freshly ground black pepper and sea salt (optional)
- Cut the fish or meat into easy grab fingers or chunks, not too thick.
- Put the flour on a plate and season it, if you like. Put the eggs in a second shallow dish. Put the breadcrumbs on a third plate and mix in the thyme, if using.
- Take a piece of fish or meat; dust it lightly in the flour, shaking off any excess. Dip in beaten egg, allowing the excess to drip off, then coat in breadcrumbs pressing them on lightly with your fingers.
- Put on a plate. Repeat until all the pieces are coated.
- Pour a 1-2 mm of oil into a non stick frying pan and place over a medium heat. When the oil is hot, add the pieces to the pan (you will probably have to cook them in two batches). Fry for 2-3 minutes each side. (About 3-4 minutes for chicken), or until the goujons are golden, crisp and piping hot in the middle. Drain on kitchen paper.
- Serve alongside something to dip them in – tomato sauce, mayonnaise, tartar sauce, garlicky yoghurt etc. Plus salad things like cucumber, tomato and celery.