RECIPES > FAMILY MEALS
BECKY-EXCELL’S CORNFLAKE-CRUSTED FISH GOUJONS
Becky Excell shares a fakeaway that's much cheaper than a takeaway (even if you have a gluten free one).
By Becky Excell
5 tbsp gluten-free cornflour
1 tsp salt
½ tsp white or black pepper
2 medium eggs
140g gluten-free cornflakes
2 skinless firm white fish fillets (not too chunky)
Vegetable oil, for frying
Mix the cornflour, salt and pepper together well and sperad out on a larger dinner plate. Beat the eggs in a medium bow. Tip the cornflakes into a large bowl, then use both hands to crush them for 30 seconds. Ensure there are no whole cornflakes left or they won’t stick to the fish.
Slice the fish goujons into strips that are 2.5cm wide and 10cm long. Dredge half of the fish in the cornflour until evenly dusted on all sides, then dip them into the egg until well coated. Finally, dredge in the cornflakes, gently compacting the cornflakes onto the fish.
Pour oil into a large frying pan to a 5mm depth. Place over a medium heat for 5 minutes, or until it reaches 180°C. Line a large plate with kitchen paper, ready for later.
Once the oil is hot, carefully lower all the coated fish strips into the oil using a pair of tongs – they should sizzle nicely. Cook for 5-6 minutes, turning halfway – the coating should be golden brown. While they are cooking, coat the remaining fish strips, ready to fry. Remove the fried goujons using a slotted spoon and place on the plate lined with kitchen paper to absorb excess oil. Repeat the frying process for the rest of your goujons.
Serve with chips, tartare sauce and mushy peas, or chop into chunks and serve in gluten-free crunchy tacos with smashed avocado, sweetcorn and chilli jam.
Coating the fish in cornflakes gives a crispier, crunchier finish than gluten-free breadcrumbs – and they’re cheaper. Use basa fillets to cut costs further, or swap the fish for halloumi strips.
About the author
Becky Excell is a bestselling author, gluten-free food writer and Coeliac UK ambassador with a following of over one million on her social media channels. Gluten free for more than 10 years, she’s written recipes for numerous magazines and online publications, and is a familiar face on UK TV and at major foodie events.
Becky’s mission is to develop recipes that reunite her and her followers with the foods they can no longer eat.
Recipe from Quick + Easy Gluten Free by Becky Excell (Quadrille, $39.99). Photography: Hannah Hughes.
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