crunchy fish goujons

The malt of Horlicks perfectly accompanies these goujons - recreating that seaside classic, fish and chips with salt and vinegar. The Sriracha tartare brings a touch of heat and a modern twist.

Inspired by: Gemma Robson
Serves: 2


Made using Horlicks Instant.

Instant malty goodness, the nation's favourite malted drink!


  • 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


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.