The Mezze Cookbook
When they were growing up, my grandchildren in London would often ask for fish fingers for dinner—and I admit that I was partial to their crispy breadcrumb shell and bung-it-in-the-oven-and-you’re-done convenience.
These cod goujons were born out of a belief that I could make a frozen family favorite using fresh ingredients, and I really do think these are miles ahead of the freezer-aisle version in terms of flavor. I serve these with my garlic dip, which is lighter than a mayonnaise as it uses yogurt instead of eggs and oil.
preparation time: 15 minutes
cooking time: 8–10 minutes
serves: 4–6 (makes 18 goujons)
You Will Need
For the garlic dip, crush the garlic with the sea salt in a mortar with a pestle. Add the lemon juice and mix well. Stir the mixture into the yogurt in a small serving bowl, then chill in the refrigerator for 20 minutes. Just before serving, sprinkle over some olive oil and sumac.
Cut the fish into strips and set aside. Put the bread into a food processor and process to fine breadcrumbs. Tip the breadcrumbs onto a plate and stir in the chives and paprika.
Put the flour onto another plate, season with salt and pepper, and mix well. Lightly beat the egg with the milk in a shallow dish. Heat the oil in a deep-fryer to 350°F/180°C or until a cube of bread browns in 30 seconds.
Meanwhile, dip the fish strips in the flour, shaking off any excess, then in the egg mixture, and, finally, in the breadcrumbs. Add the fish strips to the hot oil, in batches, and fry for 8–10 minutes, until golden. Remove with a slotted spoon and drain on paper towels. Pile the goujons into a warm serving dish and serve immediately with garlic dip and salad greens (leaves).