Haddock goujons, cajun roasted baby potatoes and petit pois
Ingredients
- 4 haddock or cod filets
- 50 g plain flour seasoned with salt and pepper
- 2 eggs
- 150 g panko or toasted regular bread crumbs
- 30 g parmesan cheese
- 1 handful full of snipped fresh chives
- 400 g baby potatoes
- 2 tbsp rapeseed oil
- 1 tbsp Cajun seasoning
- 200 g petit pois (frozen peas)
- 1 lemon sliced
- 1 knob of butter
Instructions
- First, we are going to get the adults to par boil the baby potatoes for 8 minutes while we prep our haddock goujons.
- Preheat the oven to 180c fan
- We are going to get our Breading station ready by adding flour to a large shallow bowl.
- Crack the eggs into another shallow bowl and whisk
- To a mixing bowl add the panko, parmesan and chives
- Check the haddock for bones, if there are any bones they will be in a straight line
- We are going to show you how to cut them out with sharp scissors
- Pat the fish dry with a paper towel and cut into slices with a clean scissors
- Dredge each piece of haddock in flour, coating all around, shaking off excess
- Then, dip into whisked egg, shaking off excess
- Finally, dredge into bread crumbs, herbs and parmesan coating all around.
- You can place it on a lined baking tray while we coat all the fish
Video
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