Curried cod goujons with sweet potato wedges

This recipe will make 2 servings.


For the cod goujons

  • 2 100g cod fillets – you could use mackerel or salmon to up the Omega 3
  • ½ tsp ground tandoori spice or curry powder
  • ½ tsp ground cumin (optional)
  • ¼ tsp minced fresh ginger (optional)
  • 1 tsp full-fat plain yogurt
  • 1 tsp lemon juice
  • Salt and pepper
  • 75g flour
  • 2 eggs
  • 100g white breadcrumbs, dried polenta or semolina
  • 75ml milk
  • ½ lemon zest
  • Vegetable oil for frying

For the sweet potato wedges

  • 1 large sweet potato (you could use normal white potato if you prefer)
  • 1 ½ tsp rapeseed or vegetable oil
  • ½ tsp of dried thyme

For the coleslaw

  • 200g white cabbage, finely sliced
  • Half a red onion, finely sliced
  • 1 medium carrot, finely grated
  • ½ Granny Smith apple with skin on, finely diced or very coarsely grated
  • 25g sultanas
  • Juice of ½ a lemon
  • 75g full-fat mayonnaise
  • 1 ½ tblsp fresh coriander, finely chopped (optional)
  • 1 clove of garlic, finely chopped (optional)
  • Salt and pepper


To make the coleslaw

  1. Remove the root and finely slice the cabbage (this can be done in a food processor if you have one, or just with a knife if not), put into a large mixing bowl.
  2. Now finely slice the red onion. Add to the cabbage.
  3. Mix in the grated carrot, diced apple, parsley, sultanas, coriander, and finely chopped garlic (if you’re using it).
  4. Now put the mayonnaise into a small bowl and add the lemon juice, mix well.
  5. Mix all the ingredients together and season well, cover until needed.

To make the sweet potato wedges

  1. Preheat the oven to 190°c (fan) and put a roasting tray in whilst it is coming up to heat.
  2. Cut the sweet or white potatoes into wedges.
  3. Once the oven has heated up, remove the empty tray from the oven, add the oil and wedges, turn the wedges to cover in oil, then season with sea salt.
  4. Put back into the oven for 25 minutes or until nicely golden.
  5. Remove and drain well. Season a little more if needed – but be careful of how much salt you’re adding.

To make the cod goujons

  1. First cut each cod fillet into 2 or 3 pieces.
  2. In a large mixing bowl, mix the ground tandoori spice/curry powder and ginger (if using) with the yogurt and lemon juice. Season with salt and pepper, mix well.
  3. Now add the cod pieces to the yogurt mixture.
  4. In 1 bowl add the flour, in another bowl, the egg and milk, in a third bowl add, the bread crumbs.
  5. Take each piece of cod, dust with flour then put into the egg mixture and finally the breadcrumbs. Repeat until all pieces are coated.
  6. Cook the fish in the oven with the potatoes. Once the wedges have been in for 15 minutes, drop to 180 degrees and add the fish. Cook for 15 minutes.