Cod Goujon Butty (aka Posh Fish Fingers) with Celeriac Slaw and Cheesy Ketchup Toast

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Difficulty
easy
Serves
3 people
Meal course
Lunch
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Posted on
Cod Goujon Butty (aka Posh Fish Fingers) with Celeriac Slaw and Cheesy Ketchup Toast
  1. Pre-heat the oven to 200’C
  2. Slice your fish into 9 fingers. Lay out three plates; one with the flour (mixed with the paprika and pepper), another with the egg and the final one with the breadcrumbs. Toss the fish fingers in the flour and then take one at a time and roll them first in the egg and then coat in the breadcrumbs. Repeat the process with the remaining fish fingers. Place in the fridge to chill for 20 minutes.
  3. Once chilled and firmed up, roll the fish fingers in the oil and then bake in the oven for 12-15 minutes until golden and crispy.
  4. While the fish fingers are cooking stir together the ingredients for the slaw until well combine
  5. Lightly toast your rolls and then spread a dollop of ketchup over the bottom half of the roll and top with cheese. Place until a hot grill to melt and then assemble your butties with the celeriac, fish fingers and cheesy ketchup toast.

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