This week you will be using fish - a lean (low-fat) source of protein that also contains many vitamins and minerals. The Government, and health professionals, recommend that we should eat two portions of fish per week, one of which should be oily fish, such as sardines or mackerel. Goujons are usually made with white fish as it holds together when baked. A coating of flour, egg and breadcrumbs protects the fish and forms a delicious crispy texture on the outside.

Gallery

Video

This video is not exactly the same as our method (as she uses oats) but it's pretty close! we are not making the sauce in the lesson. Enjoy!

Recipe

Top tips!

- Ensure you slice the goujons into similar-sized pieces. This ensures that they all cook evenly and in the same amount of time. We suggest 'finger' sized!

- Use the egg as the glue that sticks the breadcrumbs. If you cannot eat egg, you could use oil or milk.

- We are baking the goujons as it is a low-fat way of making them, crispy and brown. They can also be fried, but this adds a lot of oil.

- When they are fully cooked, the fish will be flaky and white inside. Break open one goujon to check.