We are real advocates for seafood and eat it a lot in Chez Dunlop, we probably eat seafood three times a week and Buddy’s nursery always make sure there is some seafood on the menu, so he probably get’s more. We try to vary what we eat, not just from sustainability point of view, but also because different types of seafood are rich in different vitamins & minerals so we are getting the best from our food.
We help other families to include more seafood in their diets by taking part in the Fish is the dish campaign. The Coley for this post came direct from Peterhead from Delish Fish, we now buy most of our seafood online from them.
Buddy loves to help in the kitchen and as he is really fussy with his food if he can help then it sometimes means that he is more likely to eat it. The Coley Goujons that we make are a real hit, they are a bit messy to make, but they taste wonderful and I make a batch and freeze them for future so that I don’t have to make them too often. I normally get 5 goods sized fish goujons out of a fillet.
1 fillet of Coley (Saithe) cut across the fillet rather than length ways
6 Jacobs crackers, crushed into breadcrumbs with Food Chopper
1. Put the flour into a bowl, whisk the egg in another then put the breadcrumbs in another bowl
2. coat the fish goujons in plain flour, then egg then breadcrumbs
3. Fry until golden brown, usually around 5 minutes or so and serve with mash & sweetcorn or peas.
Disclaimer: We were sent the Coley for this review by Delish Fish. All views in this post are our own.