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Cod Goujons with Chunky Chips and Tartar Sauce

Cod Goujons with Chunky Chips and Tartar Sauce


15 MINS 


4 Portions


Chunky Chips
600g starchy potatoes, such as Maris Piper
2 tbsps vegetable oil
Salt and black pepper

400g skinless chunky cod fillets
40g plain flour
2 medium eggs, beaten
60g dried breadcrumbs
1 tbsp olive oil
Vegetable oil in a spray bottle

To serve
4 tbsp Tartar sauce 
4 portions peas, lightly crushed with a fork


1.    For the chips, peel the potatoes, then cut each potato into 1cm wide slices, then into 1cm thick chips. Place the chips into a pan and cover with cold water, then bring to the boil and simmer for 6-7 minutes. Drain in a colander, then rinse under the tap to cool completely and pat dry on kitchen paper.
2.    Place the chips in a bowl and drizzle over the oil, then season with salt. Set aside whilst the fish is prepared.
3.    Cut the fish into 12 even sized fingers, then place the flour, egg and breadcrumbs into three shallow bowls. Season the flour, then add 1 tbsp oil to the breadcrumbs and mix well with your hands, rubbing the oil into the crumbs.
4.    To prepare the goujons, dust the fish in the flour, dip into the egg, then press into the breadcrumbs. The goujons should be fully coated in the crumb. Spray fully with vegetable oil.
5.    When ready to cook, remove the grill plates then preheat the airfryer baskets for three minutes by pressing the automatic preheat key.
6.    Transfer the chips into basket 1, set the temperature to 200C and for 20 minutes, then carefully arrange the goujons in basket 2, set the temperature to 180C and for 15 minutes.
7.    Select the ‘Smart Finish’ key then touch the start key to activate the airfryer. Halfway through cooking, carefully turn the goujons and give the chips a shake. 
8.    Serve the goujons with chunky chips , crushed peas and a spoonful of tartar sauce.


Try adding a spoonful of mint sauce to the crushed peas. The goujons are also perfect served in some sour dough bread for a posh fish finger sandwich idea.




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