Fish Goujons with Pea Puree and Potato Wedges

Fish Goujons with Pea Puree and Potato Wedges

50 mins

Serves 4

Nutritional information

per serving: 1058 kcalories, 52g protein, 64g carbohydrates, 22g fat, 12g saturated fat, 9g fibre, 6g sugars, 0.28g sodium.


For the Fish Goujons:

1 litre vegetable or rapeseed oil (for deep frying)

300g cod loin or other firm white fish, skinned

300g salmon fillet, skinned

100g flour

2 eggs, beaten

200g fresh white breadcrumbs

For the Pea Puree:

30g butter

1 onion, peeled and finely chopped

500g frozen peas

50ml vegetable stock

1/2 tsp caster sugar

Grating of nutmeg

2 tbsp double cream

For the Potato Wedges:

500g potatoes, peeled

2 tbsp vegetable or rapeseed oil

sea salt and black pepper


Preheat the oven to 220°C/425°F/Gas Mark 7.

Cut the potatoes into even sized wedges and toss with the rapeseed oil in a large roasting tin. Season with sea salt and black pepper and roast in the preheated oven for 25 - 30 minutes, checking regularly and stirring to ensure that the potatoes do not stick.

For the pea puree, melt the butter in a saucepan, add the onion, cover and cook over a gentle heat for 10 minutes until softened and translucent. Stir in the peas, coat with the buttery juices, then add the stock and bring to the boil. Simmer for 5 minutes, then add the caster sugar, nutmeg and cream, season well with sea salt and black pepper. Puree with a hand blender and keep warm.

Heat the oil in a large, deep saucepan, until a crust of bread will brown in 40 seconds. Cut the fish into finger sized goujons. Season the flour with salt and pepper, place the beaten eggs in a shallow bowl and the breadcrumbs in another. Dip the fish goujons first into the seasoned flour, then the eggs and finally the breadcrumbs, ensuring they are well coated. Fry the fish goujons in the hot oil, in batches so that the temperature of the oil is not lowered, until golden brown, about 2 - 3 minutes. Drain well on kitchen paper to remove any excess oil, before serving with the pea puree and potato wedges.


The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)