Crunchy fish goujons
Crunchy fish goujons

Crunchy fish goujons

By Paul

Development chef

The malt of Horlicks Instant perfectly pairs with our goujons, recreating a seaside and chips with salt and vinegar! Plus, the Sriracha tartare brings a spicy twist.


  • 200g cod fillet, skinned
  • 100g breadcrumb mix
  • 50g panko breadcrumbs
  • 50g plain flour
  • 2 eggs, beaten
  • 1 tbsp Horlicks Instant
  • Vegetable oil (for frying)
  • 50g tartare sauce
  • 1 tbsp Sriracha sauce

Made using


From £3.75


To breadcrumb the fish, take three bowls. In one, add 1 tbsp of Horlicks Instant and the flour. In the second bowl, add the beaten eggs. In the third bowl, add 1 tbsp of Horlicks Instant, the breadcrumb mix and breadcrumbs.

Cut the fish into finger size pieces and pass through the flour mix, followed by the beaten eggs and finally coat in the breadcrumbs.

Fry in hot oil for 2 minutes until golden brown.

Make a Sriracha tartare sauce by adding 1 tbsp Sriracha to your favourite shop-bought tartare sauce. Simply add more if you like it spicy!

Give the fish goujons a generous sprinkle of malt vinegar and season with a pinch of Horlicks salt.


Paul, has over 20 years' experience whipping up incredible concoctions in his kitchen! From family favourites to date night treats, he's turned your suggestions into real-life recipes, sprinkling a touch of Horlicks magic in every dish.

Development chef