BLUEY-INSPIRED FISH GOUJONS

INGREDIENTS (Serves 2)

15ml Henderson’s Relish 2 basa fillets

160g blanched peas Half a tbsp curry powder 1tsp ground paprika 60g panko breadcrumbs 1 sweet potato

30ml tomato ketchup 1 white potato

METHOD

1(fan)/gas

Preheat the oven to 220°C/200°C 7. Peel and cut your potato and sweet potato into fries – these are your mixed fries. 2baking

Add the mixed fries to a large tray (or two!) with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up. Put the tray in the oven for 20-25 minutes or until the fries are tender and starting to crisp.

3

Meanwhile, slice your basa fillets in half lengthways. Slice each half into two pieces (roughly the size and shape of traditional fish fingers) so that you are left with four basa strips per person.

4and

Add a handful of flour to a plate a splash of milk to a bowl. Add your panko breadcrumbs to another plate with your ground paprika, a generous drizzle of vegetable oil and a pinch of salt. Coat the basa strips in the flour, tap off any excess, then add it into the milk and finally press it into the breadcrumbs firmly to evenly coat all over.

5separate

Add the breaded basa strips to a baking paper-lined baking tray (or two!) and put the tray in the oven for 12-15 min or until golden and cooked through – these are your fish goujons.

Tip: Your fish is cooked once it turns opaque and flakes easily.

Boil a kettle.

6combine

Whilst everything is cooking, your tomato ketchup in a bowl with your curry powder, Henderson’s Relish and a pinch of salt – this is your curry ketchup. 7add

Once everything is almost ready, your blanched peas to a pot, cover them with boiled water and bring to the boil over a high heat. Cook for one min or until they’re warmed through, then drain and return to the pot with a knob of butter.

8fries,

Serve the goujons with the mixed peas and curry ketchup . Taste for seasoning, adding more salt/pepper if needed.