“Kids will love these baked fish fingers, which offer a healthier alternative to fish and chips, especially when served with a fresh tomato salsa. Japanese panko crumbs are fantastic for giving a crisp coating without needing much oil but you can substitute them for ordinary breadcrumbs if you wish. Just drizzle over a little olive oil before baking. Top tip - if, like me, you’ve got more than one pair of tiny hands to keep busy, then give each child a task: one to flour the fish, another to dip them into the egg, a third to breadcrumb them and the fourth to help make the salsa.” - Gordon Ramsay

Serves 4 little ones
Preparation time 10 minutes
Cooking time 10 minutes

Ingredients:

Goujons

• 50g plain flour
  
• Sea salt and freshly ground black pepper
  
• 300g skinned sole fillets, sliced into strips
  
• 1 large egg, beaten
  
• 40-50g panko (or regular) breadcrumbs
  
• Olive oil to drizzle
  

Tomato Salsa

• 1 ripe avocado
  
• 2 vine-ripened plum tomatoes, chopped
  
• 1 small red onion, finely chopped
  
• Juice of 1 lime
  
• 3 tablespoons olive oil, plus extra for drizzling
  
• Small handful of coriander, chopped
  
• Pinch of sugar
  
• Sea salt and freshly ground black pepper

Method

Preheat the oven to 200oC, Gas Mark 6. Lightly grease a large baking sheet.

Mix the flour and seasoning in a wide bowl. Working in batches, coat the fish strips in the seasoned flour, egg and then breadcrumbs. Arrange in a single layer on the baking sheet.

Drizzle the goujons with a little olive oil and bake for about 10 minutes, turning over halfway until the fish is firm and cooked through.

Meanwhile, make the salsa. Halve and stone the avocado and use a teaspoon to scoop chunks of flesh into a bowl. Gently mix with the other ingredients and season to taste with salt and pepper.

Serve the baked goujons immediately with the tomato sauce.