Often we have Monkfish already cut into goujons, making this recipe even easier! You can, of course, use any white fish for these home-made fish fingers coated in a sesame seed crumb (or use Parmesan cheese as a tasty alternative to sesame seeds), so see what is on offer and buy the best of the day. But Monkfish is ideal as it is lovely and firm.
Ingredients (serves: 4)
450g firm white fish fillet, skinned
3 tbsp plain flour
1/4 tsp cayenne pepper
1 large egg, beaten
80g fine, fresh white breadcrumbs
2 tbsp sesame seeds
salt and freshly ground black pepper
25g butter, melted
LEMON AND CAPER DIP
8 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp bottled capers, drained and chopped
finely grated zest and juice of 1/2 lemon
Prep:55min › Cook:15min › Ready in:1hr10min
Cut the fish fillets across their width into thick, finger-like strips, about 2cm wide.
In a shallow bowl, mix together the flour and cayenne with some salt and pepper to season.
Put the egg in a separate bowl. Mix the breadcrumbs with the sesame seeds in a third bowl or on a plate.
Toss the fish in the seasoned flour mixture, then dip each piece first in the beaten egg and then in the breadcrumbs (Bread which is a day or two old is ideal for making breadcrumbs). Place on a lightly oiled, non-stick, baking tray and chill for 30 minutes until required. Preheat the oven to 220°C (gas 7).
For the dip, mix together the mayonnaise, mustard, capers and lemon juice. Season to taste, then cover and chill.
Bake the goujons for 10 minutes, turning halfway through cooking. Brush with the melted butter and return to the oven for a further 5 minutes until golden and crispy. Serve immediately with the dip.
Add a cheesy twist
To give the goujons a cheesy flavour, add 25g finely grated Parmesan to the breadcrumbs in place of the sesame seeds.
CLICK HERE for the original recipe on AllRecipes.