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Not really, that's almost certainly what killed poor Fred up there. The reason is, goldfish (and minnows) are members of the Cyprinid family and these fish all contain an enzyme called "Thiaminase".
It destroys the vitamin Thiamine (B1). Fish don't get a lot of it anyway so even occasional feedings of these are slowly (but surely) causing their fish great harm, compromising both the duration and quality of the fishes life.
This is also almost certainly the cause of many diseases these fish suffer from as thiamine is an important factor in the immune system and when that's compromised they fall victim to the diseases which "are always around but don't bother fish unless they're compromised" of which Hexamita ("hole in the head disease) is the most well known.
One answer is salmon. Not only is it free of thiaminase but it contains very much above average levels of thiamine (to undo the damage and enhance the immune system)
Around here I can buy half a wile caught pink salmon for six bucks and that's equivalent by weight to about 200 goldfish. Cut it up into goldfish sized pieces and wrap them individually in plastic wrap and throw it in the freezer. Do not cook it.
Refs:
1) Thiaminase. Be aware this is true of all animals, not just fish. This is why we don't (usually) eat carp.
http://www.theaquariumwiki.com/Thiaminase
http://www.wetwebmedia.com/ca/volume_6/volume_6_1/thiaminase.htm
http://www.gartersnake.info/articles/2012/all-about-thiaminase.php
http://www.practicalfishkeeping.co.uk/content.php?sid=5232
2) Salmon.Coho salmon contains the most Thiamine.
http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4107/2
http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4111/2
http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4109/2
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