Spicy Cod Goujons with Red Cabbage Slaw

Dinner, Salad

Everybody loves battered fish, this recipe uses rice flour which forms the lightest tempura-style batter whilst also being naturally gluten-free so suitable for all! Any type of meaty white fish would work well and simply increase the amount of paprika to spice things up a little.

Serves 2.

  • 1 egg
  • 3 tbsp rice flour
  • salt and pepper
  • 2 tsp paprika
  • 1 cod fillet, de-skinned and boned
  • 1/4 red cabbage
  • 2 medium carrots
  • juice of 1/2 lemon
  • 1/2 tbsp honey
  • 1 tbsp olive oil
  • 2 tbsp cider vinegar
  • 2 tbsp coconut oil
  1. Whisk the egg lightly in one bowl.
  2. In another bowl, mix together the flour, paprika and salt and pepper.
  3. Slice the cod fillet into goujons.  
  4. To batter the cod: simply dip one goujon at a time into the egg mix and then roll in the flour mix and leave to rest on a plate. Place in the fridge until ready to cook. 
  5. For the slaw: remove the tough outer layers of the red cabbage and using a sharp knife, slice into thin lengths. Coarsely grate the carrots and mix through the cabbage. 
  6. Add the vinegar, honey, oil and lemon juice and mix thoroughly to coat the slaw.
  7. Melt the coconut oil in a non-stick pan over a medium heat. Add the fish goujons and cook for 5-8 minutes until golden on all sides. 
  8. Transfer the fish from the pan with a slotted spoon/spatula to a plate lined with kitchen paper to drain any excess oil.
  9. Serve the fish on a bed of green salad topped with the red cabbage slaw.

3 thoughts on “Spicy Cod Goujons with Red Cabbage Slaw

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