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Fish goujons with sweet potato chips

450g gurnard fillets (or other white fish fillets,
skinned and cut into 5-7cm strips)
2 large sweet potatoes
1tbsp olive oil
Lemon juice, dash
Salt and pepper
2tbsp runny honey
A Few handfuls fresh breadcrumbs or oat bran

(You can also use cod, haddock, dogfish or pollock fillets for this recipe)

Preheat the oven to 190C/gas mark 5

Cut the sweet potato into chips, cook in the microwave for 2 minutes on a high setting

Remove from the microwave and toss in olive oil, then roast in the oven for 10-15 minutes

Place the fish into a large bowl, and add the lemon and seasoning. Add honey and stir gently to coat the fish pieces

Toss the fish in the breadcrumbs or oat bran. Place onto a lightly oiled ovenproof tray, and bake for 8-10 minutes until golden brown

Serve with the sweet potato chips, salad and tomato ketchup dip
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