Gluten Free Smoked Haddock Goujons

Lightly Breaded Goujons

Once the breaded coating is on these Goujons they make really fast finger foods that are perfect for dipping into sauces. Ideal for a gluten free party buffet or a casual dinner, you can coat these then put them into the fridge for frying later on. Proper picky fast food the kind that I absolutely love to make.


The following ingredients are to make around 20 good sized Haddock Goujons.

Ingredients:

Around 300g Non Dyed Smoked Haddock
2 White DS Gluten Free Ciabattas
4 Heaped Tablespoons Gluten Free Plain Flour
1 Large Egg
1 Tablespoon Dried Parsley
1 Teaspoon Sea Salt
Oil for Deep Frying (we use Crisp n Dry blocks)

Directions:

• Tear the ciabattas into chunks and put into a mixer, blitz until broken down into breadcrumbs
• Place into a large flat bottomed container, add parsley and mix

For A Light Coating*

• Put the flour into a large container, add salt, mix
• Break an egg into a container, whisk
• Remove any bones from the haddock with tweezers
• Cut into 2cm x 10cm (roughly that) strips, try to make them the same thickness for even cooking

Roughly Cut

• Put some of the haddock strips into the flour and shake the container gently from side to side to coat

Floured Goujons

• Pick up the goujons individually, shake off excess flour and place in the egg wash, gently shake the container from side to side to coat the haddock

Don't Overcrowd

• Use a fork to remove the coated haddock and place into the breadcrumbs
• Gently shake the container from side to side to fully coat

Light And Fluffy Coating

• Press down gently on each goujon to secure the maximum coating, remove and put on a plate to one side
• Repeat until all the haddock slices have been breaded

Save For Later Or Fry Straight Away

• Heat your oil on high in a large pan, to test if it's hot enough drop a few breadcrumbs in, if they immediately float the oil is ready
• Gently lower a small batch (depending on the size of your pan, don't overcrowd) into the oil with a slotted spoon
• Deep fry for 45 seconds, remove and place onto kitchen paper to drain 

Gluten Free Haddock Goujons

45 seconds, that's it. I used quite a large pan so I only cooked 2 separate batches.

*This recipe is for a very light breaded coating which I think suits these best. If you're reading this and thinking 'I don't want to make these but I want to bread something', then you might want a more substantial outer. Here's the recipe for my Toasted Breadcrumbs, they give a much thicker crust ideal for Chicken Kiev.

These went down a treat with some homemade Aioli, basically a few spoons of Hellman's Mayo and a large garlic clove minced and mixed in. Cheats Aioli.

I'd love to post some Halloweeny things but I'm currently at a total loss of ideas :/