Parmesan Crusted Cod Goujons
If you are one of the unlucky ones and you have gone through life without knowing the wonder that is the fish finger then I take a few moments now to offer you my sympathy, my pity and my “what have you been doing all your life”!!! Get out and get these golden goujons on – you will live longer, you will influence people, you will be more attractive to the opposite sex*.
WHAT YOU NEED – serves 4
3 medium Cod fillets, skinned and boned
250 grms fresh grated Parmesan cheese
4 tbs dried oregano
4 cups plain flour seasoned well with Salt and Pepper
2 eggs, beaten and seasoned
300 grms fresh breadcrumbs
HOW YOU DO IT:
Step1: The real key to this dish is cooking it and serving it the second it comes out of the frier – but what really turns this into a superior finger nibbler is the fact that it’s ‘double dipped’ – THIS is what turns these bad boys into crisp bombs!
Step2: Kick off by trimming the cod in ‘fingers’ – about 6 inches long by 1 inch wide – but don’t get too precious with this – you should get about 15 to 20 goujons.
Step3: Next, set up your breading line – 1 big bowl for the flour another for the eggs and the last for the breadcrumbs. When you breadcrumb anything always remember – one hand for the dry and one for the wet.
Step4: Next add the fresh Parmesan and the Oregano to the breadcrumbs and combine well.
Step5: To coat the Cod first dip into the seasoned flour, shake off the excess then straight into the eggs, coat well then into the breadcrumbs. Pat the fish well all over to ensure the breadcrumbs stick to the cod, then back through the eggs and breadcrumbs for a second time.
Step6: Arrange the Cod onto a tray and sling in the fridge until you are ready to deep fry.
Step7: When you are ready to serve, simply deep fry the Goujons at 160c in small batches until they are golden brown and cooked all the way through (break one to check).
I recommend nothing more than a home made tartar sauce and/or a great tomato ketchup with these……or……if you really wanna experience what it was like for me as a kid then stick a few of these Goujons between two thick slices of buttered white bread!
*not strictly true
2 thoughts on “Fish Fingers…why fish was invented.”
gimme! I’ve just finished dinner but I could wolf down a plate of these with a squeeze of fresh lemon, no prob…
They are pretty hard to resist I gotta tell ya – I thinks its the Parmesan crust 🙂 Thanks for your lovely comment by the way x