WebInstructions. whisk egg, créme frâiche and Dijon mustard, and season with a good sprinkle of black pepper and 1 tsp of salt. cut chicken into strips and stir them into …
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WebJan 12, 2019 - Yup, these are fancied-up fish fingers. Just healthier, yummier and frenchified. Crush the almonds in a resealable plastic bag using a rolling pin or whirl …
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Dredge the haddock pieces through the flour shaking off excess. Dip each one all over in the egg, then coat thoroughly in the breadcrumbs. Place all the goujons on a tray lined with paper towels and chill in the fridge for 15-30 minutes.
Dip each piece in the beaten egg, then in the breadcrumbs to coat. Heat the oil in a pain until very hot. Add the fish goujons and fry in batches for 3-4 minutes until golden and cooked through. Serve with the mayonnaise to dip. Add a pinch of cayenne pepper to the crumb mixture of your goujons for a spicy kick.
Arrange the goujons on the prepared baking tray or rack and bake for 15 minutes in the upper half of the oven. Remove from the tray and serve immediately with the tzatziki, green salad and/or fries. You are subscribed to push notifications.
Which is why scampi is scampi instead of prawn goujons – it’s whole prawns breaded and fried. And also, that’s why fish fingers are not goujons: the ‘poncey term’ does not apply to mashed up, minced and generally reconstituted fish or meat, however delicious they might be.