In truth, fish fingers rarely featured on our table when my children were small, but this evening I was keen to serve something child-friendly, and I knew they'd go for homemade haddock goujons.
With diminishing food supplies available from bricks and mortar stores and online shopping services, there's been a necessity to improvise more and depart from previously well laid plans. This has taken some of the wind out of my cooking sails, but I'll be regrouping at the weekend to plan around my store cupboard.
Using this recipe from Olive Magazine, tonight's goujons were coated in flour, dipped in beaten egg and then rolled in a mix of sourdough breadcrumbs, lemon zest and parmesan.
I'd also hoped to serve the recipe's suggested pea pesto, but with only frozen edamame and broad beans in the freezer, I used these with pine nuts to fashion a pesto-like side.
Our fish supper was finished with a fresh mango chutney for dipping.