Baked Fish Goujons with Mushy Peas
Homemade fish fingers — strips of white fish in golden breadcrumbs, baked not fried — with soft, minty crushed peas. A toddler classic done the low-salt way, and honestly better than the freezer-aisle version for the whole family.
Ingredients
- 400 g skinless, boneless cod or haddock fillet
- 60 g breadcrumbs
- 2 tbsp plain flour
- 1 large egg, beaten
- 1 tbsp olive oil
- 300 g frozen peas
- 1 tsp unsalted butter
- 2 leaves fresh mint (optional)
- 1 squeeze lemon juice
Method
- Preheat the oven to 200°C fan and line a baking tray. Cut the fish into finger-width strips, running your fingers over each one to check for stray bones.
- Set up three dishes: flour, beaten egg, and breadcrumbs. Coat each strip in flour, then egg, then breadcrumbs.
- Space the goujons on the tray, drizzle with olive oil and bake until golden and cooked through — the fish should flake easily.
- Meanwhile, boil the peas until tender, drain, and crush roughly with the butter, mint and lemon juice.
- Cool the goujons briefly and check for any bones once more before serving with the crushed peas.
Chef's note: No added salt in the crumb — adults can add salt, tartare sauce or vinegar at the table. The egg coating is fully baked. Freeze the goujons uncooked for up to 2 months and bake from frozen with 5 extra minutes, making sure they are piping hot throughout.
Nutrition per serving
220kcal
20gprotein
20gcarbs
6gfat
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