About this recipe: You can use any white fish for these home-made fish fingers coated in a sesame seed crumb, so see what is on offer and buy the best of the day.
Bread which is a day or two old is ideal for making breadcrumbs. To give the goujons a cheesy flavour, add 25g finely grated Parmesan to the breadcrumbs in place of the sesame seeds.
This was a relatively simple recipe and the kids loved it. I used frozen white fish, which I was a bit worried it wouldn't work as they smelt a be high when I defrosted them, but it worked a treat. I also couldn't find any cayenne so went without. Next time I will be better prepared. This will be a regular now in our house. - 23 Nov 2011
Utterly delicious, and not a spot of fat on them as they're baked not fried. I made some with fresh pollack caught by husband in Portland harbour. For the breadcrumbs I used really old, unappealing freezer-burned white bread rolls, which I crushed to powder with a rolling pin inside a freezer bag. Absolutely delicious - the kids ate plateloads. Am now badgering 'im indoors to go out and catch more pollack asap so I can make a freezerful! Yum. - 13 Sep 2010
I made them, great success, I also made some onion rings in the same way served with a salad. Filled the element of Naughty but nice for the family.Used a Rice crumb and swapped Cayenne pepper for chip spice. - 01 Nov 2015