Build Your Own: Crispy Basa Goujons Feast
Put together individually and enjoy together!
- Wheat
- Cereals containing gluten
- Fish
- Egg
- Mustard
- May contain traces of allergens
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
This one's for everyone! With our Build Your Own recipes, each is written to give you the option of what toppings, sides and garnishes to add so each person at the table can enjoy the dish the way they want to. Our Crispy Basa Goujons Feast comes with optional roasted veg batons and a choice of dips.
Ingredients
450 grams
Potatoes
2 unit(s)
Carrot
1 unit(s)
Courgette
(May be present: Celery)
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
16 milliliter(s)
Sriracha Sauce
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
2 unit(s)
Basa Fillets
(Contains: Fish)
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Mayonnaise
1 tbsp
Tomato Ketchup
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Trim the courgette. Cut into roughly 1cm wide, 5cm long batons.
Pop the chips onto a large baking tray and the veg onto another large baking tray. Drizzle both with oil, sprinkle over the peri peri seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.
Roast the veg batons on the middle shelf until tender, 20-30 mins. Turn halfway through.
While everything bakes in the oven, in a small bowl, combine the sriracha and mayo (see pantry for amount). Set aside - this is your sriracha mayo.
Crack the egg (see pantry for amount) into a bowl and whisk.
In another bowl, combine the breadcrumbs, Central American style spice mix and salt for the breadcrumbs (see pantry for amount).
Slice each basa fillet into 2cm thick fish fingers and season with salt and pepper.
Season the fish, then dip each fish finger into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw fish and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish.
Once hot, lay the fish fingers in the pan and cook until crispy and golden, 6-8 mins. Turn every couple of mins.
Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: The fish is cooked when opaque in the middle.
Share the fish goujons and chips between plates.
Build your own: Bring everything to the table so everyone can have the sides and dips they like best on their plate. Fried fish, chips, veg batons, aioli, sriracha mayo and ketchup (see pantry for amount).
