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Fish of the month recipe for Pollack or Lythe

The best fishfinger sandwich you'll ever eat!

The best fishfinger sandwich you'll ever eat! Children love any excuse to get messy in the kitchen and cooking from scratch together helps reconnect them with where their food comes from. So roll up their sleeves and encourage your little ones to get hands on creating these simple, delicious and healthy goujons for dinner. Recipe from Fish for Thought.


600gfresh uncoated pollack goujons
100g flour, seasoned with salt and pepper
2 eggs, beaten
130g fresh breadcrumbs
8slices bloomer bread
60g butter
A few handfuls of rocket leaves
2ripe tomatoes
80ml good quality tartar sauce
Vegetable oil for deep frying
4lemon wedges

Serves Serves 4 adults or 8 children


1. Roll the goujons in seasoned flour until evenly coated. 2. Dip them in the beaten egg until evenly coated. 3. Then roll them in the breadcrumbs until evenly coated. 4. Deep fry them in hot oil for 4-6 minutes until golden brown, remove, drain and put on kitchen paper for a minute. 5. To make the sandwich butter the bread, then add the goujons, some rocket, sliced tomato and a generous dollop of tartar sauce. 6. Serve with a wedge of lemon and chilled glass of white wine ... or a mug of tea works very well. Tartar Sauce To make fresh tartar sauce, take some good quality mayo, add shallot, capers and gherkins all finely chopped. Then add some chopped parsley, a pinch of salt and a few twists of black pepper. Give it a good stir and enjoy.


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Anna Turns

Anna Turns

Since graduating with a biology degree, Anna Turns has worked in a cross-section of media, including wildlife television and natural history radio. After moving to the Devon coast a decade ago, she spent three years as assistant editor at Devon Life magazine uncovering original stories from across the county. Her passion for biology led her to specialise in sustainability and food and she now works as a freelance journalist. Shes an active member of the Guild of Food Writers, and regularly writes for national consumer magazines such as Countryside, Country Living and Coast, as well as regional titles including Western Morning News, Taste Buds and Manor magazine.

My connection with seafood

I have always felt a strong affinity with the ocean; I love swimming in it, rowing on it and looking at it. The sheer diversity and colours of marine life beneath the waves always inspires me, from rockpooling to whale-watching. But there is no better way to experience a taste of the sea than going fishing and cooking your fresh catch on a BBQ. I am determined to pass on my passion for cooking to my young daughter and since the age of one she has helped me in the kitchen. Making fishfingers is one of her favourite dinners and when she makes them herself, her appetite is even bigger.

Why sustainability is important to me

Knowing exactly where my food comes from and how it got to my plate keeps me connected to the sea it came from, to the fisherman who caught it and to the chef who filleted it. Just as British strawberries remind me of Wimbledon, so too should fresh fish be eaten when it is in abundance and in season off our coasts. If you ca not visit the local fish market or you do not have a trusted fishmonger in your area, try ordering a fish box of freshly caught seasonal fish. Fresh fish boxes are an excellent way to ensure you get the best produce a world away from the supermarket fish counters! Fish for Thought is one such company, based in Cornwall, and the new trend of fish box schemes offers a wonderful way of guaranteeing traceability and provenance, wherever you live in the country. Fish for Thought tailored kids fish boxes make this fishfinger recipe so easy and fun to make with children too. @annaturns on Twitter logo

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