Lemon and thyme cod goujons and chips recipe
Fish and chips, but not as you know it! We've packed tons of extra flavour into this iconic British supper with a lemon, thyme and paprika crumb and perfectly crisp celery salt chips. This zingy twist on a classic will transport you straight to the seaside.
See method- Serves 4
- 45 mins to prepare and 45 mins to cook
- 716 calories / serving
Ingredients
- 900g (1lb 14oz) potatoes, cut into chips
- 3 tbsp olive oil
- 2 tsp celery salt
- 50g butter
- 500g (1lb) cod loin, cut into thick strips
- 6 tbsp sunflower oil
- lime or lemon wedges, to serve
For the breadcrumbs
- 1 lemon, zested and juiced
- 50g breadcrumbs
- 50g (2oz) rice flour
- 2 tbsp seed mix
- 1 tsp paprika
- 3 tbsp thyme leaves
Each serving contains
- Energy
- 2990kJ 716.0kcal
- Fat
- 40g
- Saturates
- 10g
- Salt
- 1.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 60.9gProtein 30.2gFibre 5.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. On a baking tray, toss the chips with the olive oil and celery salt. Bake for 40-45 minutes, until golden and crisp.
- Meanwhile, whizz all the breadcrumb ingredients, except for the lemon juice, to a fine crumb; season well. Tip onto a plate.
- In a small pan, melt the butter and stir in the lemon juice. Remove from the heat.
- Heat the sunflower oil in a pan. Working in batches, toss the cod in the butter, then coat in the breadcrumb mixture. Fry for 2-3 minutes, turning until golden, crisp all over and cooked through. Serve with the chips and lime or lemon wedges.
- See more Fish and seafood recipes
