Crispy fish goujons with chips and mushy peas

Name: Crispy fish goujons with chips and mushy peas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g White fish fillets, pollock, hake or cod, cut into finger-sized strips; 50 g Plain flour; 2 Eggs, beaten; 100 g Panko breadcrumbs; 3 g Paprika; 1 Lemons, zest for the crumbs, wedges to serve; 3 g Salt; 30 ml Vegetable oil, to drizzle; 800 g Oven chips; 600 g Mushy peas, two tins; 60 g Ketchup; 60 g Mayonnaise

Golden, crunchy strips of white fish baked in the oven, so all the fun of the chippy with far less mess. Little hands love dunking them.

Ingredients

500 g White fish fillets, pollock, hake or cod, cut into finger-sized strips
50 g Plain flour
2 Eggs, beaten
100 g Panko breadcrumbs
3 g Paprika
1 Lemons, zest for the crumbs, wedges to serve
3 g Salt
30 ml Vegetable oil, to drizzle
800 g Oven chips
600 g Mushy peas, two tins
60 g Ketchup
60 g Mayonnaise

Method

Heat the oven to 220°C (200°C fan). Spread the chips over a large tray and put them in to bake, giving them a shake halfway.
Set out three bowls: flour mixed with the salt, beaten egg, and panko mixed with the paprika and lemon zest. Pat the fish dry, then roll each strip in flour, dip in egg and press into the crumbs. Lay them on a lined tray and drizzle with the oil.
When the chips have had 15 minutes, put the goujons in too and bake until crisp and golden and the fish flakes easily.
Warm the mushy peas in a small pan, stirring now and then.
Pile up the goujons and chips with the peas, lemon wedges and little pots of ketchup and mayonnaise for dipping.