Fish Goujons with Chips

The Method

Preheat the oven to 180°C (350°F), Gas mark 4. Chop the potato into chips and
arrange on to a non-stick baking tray. Toss in half the oil and then sprinkle over the
turmeric and smoked paprika, tossing until evenly coated. Bake in the top shelf of the
oven for 30 minutes until crisp and golden brown, turning at least once to ensure
they cook evenly.

Meanwhile, make the fish goujons. Break the slices of bread into small pieces and
put into a beaker, then blitz to crumbs (or you can do this in a food processor). Tip
into a shallow dish and add garlic powder, mixed herbs and mixed seeds.

Cut the cod fillets into 2.5cm thick strips that are about 7.5cm in length. Place into
the breadcrumb mix and press down firmly to coat the goujons fully. Arrange on a
separate baking tray and drizzle over the remaining oil. Cook in the middle shelf of
the oven for 10-12 minutes until cooked through and crispy on the outside.

Put the peas into a saucepan of boiling water and simmer for 3-4 minutes until
tender, then drain. Arrange the peas on plates with the fish goujons and chips.
Garnish with a lemon wedge to serve, if liked.