Cod Goujons with Tempura Chips

Cod Goujons with Tempura Chips

Cod gougons with tempura chips is a healthier alternative to traditional fish and chips that the whole family can enjoy.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

Preheat the oven to gas 6, 200°C, fan 400°C.

Put the flour on a plate, the beaten egg in a bowl, the breadcrumbs on a plate and season them all.

Take each strip of fish and toss in the flour, then in the beaten egg, then roughly coat with the seasoned breadcrumbs. 

Place each fish strip on a baking sheet and bake in the oven for 15-20 minutes until golden and cooked through.

Meanwhile make the tempura chips. First, half-fill a deep pan with oil and heat to 190°C or until a cube of bread browns in 30 seconds.

Just before the oil is hot enough, using a hand whisk, quickly mix together the flour, cornflour, salt and sparkling water in a bowl to make a slightly lumpy batter.

Dip one-third of the vegetables into the batter and then straight into the hot oil. Fry for 2 minutes until crisp.

Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm in a low oven.

Fry the remaining vegetables in two more batches. Serve straight away with the hot fish goujons along with a sweet chilli dip, if you like.



Ingredients

For the Goujons

4 tbsp plain flour
1 egg, beaten
8 slices wholemeal bread, crusts removed and made into breadcrumbs
2 x 250g Tesco Cod Loin, cut into thick strips 

For the Tempura Chips

75g plain flour
2 tbsp cornflour
pinch of salt
200ml ice cold sparkling water
1 red pepper, deseeded and cut into strips
200g unpeeled sweet potato, cut into chips
1 medium courgette, cut into chips
4 tbsp vegetable oil for deep frying
Sweet chilli dip, to serve (optional)

 

Ingredients

For the Goujons

4 tbsp plain flour
1 egg, beaten
8 slices wholemeal bread, crusts removed and made into breadcrumbs
2 x 250g Tesco Cod Loin, cut into thick strips 

For the Tempura Chips

75g plain flour
2 tbsp cornflour
pinch of salt
200ml ice cold sparkling water
1 red pepper, deseeded and cut into strips
200g unpeeled sweet potato, cut into chips
1 medium courgette, cut into chips
4 tbsp vegetable oil for deep frying
Sweet chilli dip, to serve (optional)

 

Preparation

Preheat the oven to gas 6, 200°C, fan 400°C.

Put the flour on a plate, the beaten egg in a bowl, the breadcrumbs on a plate and season them all.

Take each strip of fish and toss in the flour, then in the beaten egg, then roughly coat with the seasoned breadcrumbs. 

Place each fish strip on a baking sheet and bake in the oven for 15-20 minutes until golden and cooked through.

Meanwhile make the tempura chips. First, half-fill a deep pan with oil and heat to 190°C or until a cube of bread browns in 30 seconds.

Just before the oil is hot enough, using a hand whisk, quickly mix together the flour, cornflour, salt and sparkling water in a bowl to make a slightly lumpy batter.

Dip one-third of the vegetables into the batter and then straight into the hot oil. Fry for 2 minutes until crisp.

Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm in a low oven.

Fry the remaining vegetables in two more batches. Serve straight away with the hot fish goujons along with a sweet chilli dip, if you like.