Rustic meagre goujons

50 min preparation


Darko Kontin instantly turned the Cromaris meagre steak from the skin package into rustic meagre goujons that are a delicious and healthy substitute for snacks. Served with French fries, they are the perfect healthy version of a “comfort food” snack with your favorite Christmas movie…


Chop the white toast into bread crumbs using an electric chopper or food processor. Arrange the home-made bread crumbs in a thin layer on baking paper, and spray them lightly with oil. If you do not have cooking oil spray, you can add a few drops of oil and mix them. Toast the bread crumbs at 200 degrees for 10 minutes. You want to make the crumbs golden brown, but not overdo them.


Take the meagre steaks from the packaging, and use a sharp knife to cut and remove the central bone from the steaks. Cut the fish into strips of desired size. When cutting the steaks, check that there are no bones left, and if necessary, remove them immediately.


Use one bowl to mix the egg, mayonnaise and flour into a uniform mixture. In another, deeper bowl mix the spices, grated parmesan and toasted bread crumbs together.


Dip the meagre pieces into the liquid mixture of egg, mayonnaise and flour, then roll them in home-made bread crumbs. Repeat this process until you have used up all the fish. Bake the meagre goujons using baking paper in a preheated oven at 200 degrees. Depending on the size of the pieces, the baking time should be between 15–25 minutes. Serve the meagre goujons with slices of lime, fried potatoes and sauces to taste. Bon appétit!

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