I know it seems unusual to do a blog post on this. Fish fingers, chicken nuggets and fish goujons are all very easily bought from the shops. I know that people often panic at the thought of making their own but in truth, it really is such a simple method, and just as quick to make as prepared oven ones. It is also very versatile, so if you have a child with allergies you can vary things by omitting the egg or changing the flour.

Don’t get me wrong, I will freely admit that I sometimes give my kids supermarket bought fish fingers/chicken nuggets, and I will also admit that I will happily eat these for dinner myself, but there are just times when home made seems a good option.

I have been thinking about this recipe for a while. I have made homemade fish or chicken goujons over the years, sometimes experimenting with different types of batter or breadcrumbs (challah, wholemeal, full-on fish and chip shop batter style). But I kept wondering what would happen if I blitzed cauliflour into the breadcrumbs. So I gave it a whirl. And they ate it. So thumbs up for me, and thumbs up from them.

It’s a very crunchy end result because the cauliflour goes really crispy. The baby, admittedly, found it a bit hard to eat as his gums couldn’t get round it too well, but the big ones demolished it with no fuss.

So here’s the recipe:

2 fillets of either chicken or white fish

3 slices wholemeal bread

Around 7 florets of raw cauliflour

2 eggs

Plain flour

cooking oil

I blitzed up the cauliflour until breadcrumb like, then added in the bread. (It did go a tiny bit wet, don’t worry too much about this)

Into 3 bowls I put the beaten eggs, flour and breadcrumb mixture.

Cut the chicken/fish into bitesize chunks and dip a chunk into first the flour, then the egg, then the breadcrumb mix. It does need patting down to fully coat and place on a plate until all are coated.

Fry in batches until all are cooked through.

Enjoy!