Goujons of Sole, Haddock or Even Pollack (if you must)

Name: Goujons of Sole, Haddock or Even Pollack (if you must)
Yield: Serves 4
Ingredients: 1 kg/2 lb 4 oz sole, cod, haddock, plaice, pollack, filleted, skinned and cut into strips somewhere between the size of your small and ring fingers; 4 eggs, beaten; splash of hot chicken stock; a few sprigs of mint; 25 g/1 oz salted butter; 900 g/2 lb frozen petit pois; 3 lemons, cut into wedges; 6 tablespoons olive oil; sea salt and freshly ground black pepper; 300 g/10½ oz white bread, a couple of days old, no crusts; 200 g/7 oz plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

A goujon is a fish finger with a French accent and Chanel bag. They’re incredibly easy to make and it’s a lunch that the children love as much as we do. Sole is expensive, but perfect. If buying haddock, make sure it’s sustainably caught – the same with cod and plaice. Rather than have me wagging my finger at you, check out the Marine Stewardship Council website to see which fish you can and can’t eat (www.msc.org). Some people suggest pollack. But there’s a