Breaded fish goujons (lemon pepper)
Breaded fish goujons (lemon pepper)

275g

  • Ingredients, allergens and storage

    Ingredients
    Basa (fish) 57%, breadcrumbs (wheat flour [wheat flour, calcium carbonate, iron, thiamine, niacin], yeast, salt, spices), batter (water, wheat flour [wheat flour, calcium carbonate, iron, thiamine, niacin], salt, sugar, flavourings, citric acid), rapeseed oil.

    Allergy information
    For allergens, including cereals containing gluten, please see the ingredients in bold.

    Storage
    Keep in the freezer and polish off by the best before end date. Once defrosted, please don’t refreeze.
  • Nutritional info

    per 100g
    Energy (kJ) 1073
    Energy (kcal) 255.5
    Fat (g) 10.3
    of which saturates (g) 0.8
    Carbohydrates (g) 25.9
    of which sugars (g) 1.1
    Fibre (g) 1.1
    Protein (g) 14.8
    Salt (g) 0.8
where to buy

Lemon & Pepper Goujons

Lemon & Pepper Goujons

make this yourself

From ocean to oven...

These goujons are made with basa – a succulent white fish – cultivated in the warm waters of Southeast Asia.

We prepare them here in Whitby, North Yorkshire, with a tasty lemon and pepper batter and our crisp, golden crumb.

How to cook:

Always cook from frozen. The instructions below are just a guide: do make sure our goujons are piping hot throughout before serving.

oven bake: 20 mins
Preheat oven to 220°C/200°C fan/ gas mark 7. Remove all packaging and place the goujons on a preheated baking tray in the centre of the oven. Bake for 20 mins, turning halfway through cooking, until crisp and golden. Tuck in.

deep fry: 4 mins
Remove all packaging and place the goujons into hot oil (180°C). Cook from frozen for 4 mins until crisp and golden. Drain on kitchen paper before serving. Scoff before someone else does.

Did you know…

Vitamin A is food for your eyes – and fish is full of it, so pile up your plate and tuck in. It’s pretty good for your skin, too.

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