These crispy fish goujons are made with firm white fish, a light soda-water batter and panko breadcrumbs, then fried until golden and crunchy. They're egg-free, dairy-free and ready in about 30 minutes.
I use cod or hake for that fish-and-chip-shop feel, but any firm white fish will work. The 3-2-1 frying method keeps things simple: three minutes, turn, two minutes, turn, then one final minute until the coating is crisp and the fish flakes easily.
Serve them with chips, salad, garlic mayo or tartare sauce, or tuck them into wraps for a homemade fish-finger-style dinner.
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What are fish goujons?
Fish goujons are small strips of white fish, usually coated in batter, breadcrumbs or both, then fried or baked until crisp. This version uses both a light soda-water batter and panko breadcrumbs for extra crunch.
Why this recipe works
- Extra crispy - soda water keeps the batter light, while panko adds crunch.
- No egg or dairy - a simpler coating that still crisps up beautifully.
- Cod or hake - both give that classic fish-and-chip-shop feel.
- Ready in 30 minutes - ideal for Friday nights, kids' meals or party food.
- Easy frying method - the 3-2-1 timing keeps it simple.
Ingredient notes
You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.
White fish fillets
Use a firm white fish such as cod, hake, haddock or pollock. Cod and hake give that familiar fish-and-chip-shop feel, but any firm white fish that holds together when cut into strips will work. Pat the fish dry before coating so the batter sticks properly.
Cold soda water
Cold soda water keeps the batter light. The batter should be smooth and thick enough to coat the fish, but loose enough for the excess to drip off before it goes into the breadcrumbs.
Panko breadcrumbs
Use panko if you can. They're lighter and flakier than standard breadcrumbs, so they give the goujons a crispier coating. You'll usually find them in the Asian food section of larger supermarkets.
The 3-2-1 frying method
Fry for 3 minutes, turn, fry for 2 minutes, turn again, then fry for 1 minute more until golden, crisp and cooked through. It's a simple timing guide, but still use colour and texture as your final check.
How to make crispy fish goujons
Prepare the fish and coating
Step 1: Use a small sharp knife to cut the fish into strips. For standard-sized cod or hake fillets, slicing each fillet lengthways down the middle usually gives you nicely sized goujons.
Step 2: Pat the fish dry with kitchen paper. This removes surface moisture and helps the batter stick properly.
Step 3: Place a double layer of kitchen paper on a clean plate. This is where the cooked goujons will drain after frying.
Step 4: Spread half of the panko breadcrumbs onto a plate or shallow dish. Keep the rest aside and top up as needed. This stops all the crumbs becoming damp from the batter.
Step 5: In a large, shallow bowl, mix the plain flour, salt and black pepper with a fork.
Step 6: Add the cold soda water and whisk until smooth and lump-free. The batter should be thick enough to coat the fish, but loose enough for the excess to drip off.
Step 7: Arrange your bowls from left to right: fish, batter and panko breadcrumbs. Keep the pan of oil nearby so you can move smoothly from coating to frying.
Coat and fry the goujons
Step 8: Dip one strip of fish into the batter and turn it until fully coated.
Step 9: Lift it out and let the excess batter drip back into the bowl before placing the fish onto the breadcrumbs.
Step 10: Using your clean hand, sprinkle breadcrumbs over the top of the fish before turning it. This keeps the wet batter from making the whole bowl of crumbs soggy.
Step 11: Repeat until all the fish strips have been dipped in batter and coated in panko breadcrumbs.
Step 12: Heat 3-4cm of oil in a deep, heavy-based saucepan over medium-high heat. The oil should be deep enough for the fish to be almost submerged.
Step 13: To test the oil, drop in a few breadcrumbs. If they sizzle straight away, the oil is ready. Turn the heat down to medium before adding the fish.
Step 14: Carefully lower the fish strips into the hot oil, placing them away from you to avoid splashes. Fry in a single layer, leaving space between each piece.
Step 15: Gently move the goujons with tongs just after adding them, so they don't stick to the bottom of the pan.
Step 16: Fry for 3 minutes, then turn the goujons over with tongs.
Step 17: Fry for a further 2 minutes, then turn them again.
Step 18: Fry for 1 final minute, or until the coating is golden and crisp and the fish flakes easily. Use a slotted spoon to transfer the goujons to the kitchen-paper-lined plate. Repeat with the remaining fish, adjusting the heat if the coating browns too quickly.
Troubleshooting
The coating is falling off
The fish was probably too wet, or there was too much batter on each piece before it went into the panko. Pat the fish dry first and let the excess batter drip off before coating.
The breadcrumbs are getting soggy
Add only half the panko to the plate at first, then top it up as you go. This keeps the fresh crumbs dry and helps the coating stay crisp.
The goujons are browning too quickly
The oil is too hot. Turn the heat down slightly and let the next batch cook more gently, so the fish has time to cook through before the coating gets too dark.
The goujons are greasy
The oil may not have been hot enough, or the pan may have been overcrowded. Fry in batches and make sure the oil sizzles as soon as the fish goes in.
The fish breaks when I turn it
Leave it a little longer before turning. Once the coating has firmed up, the goujons are much easier to move.
Top tips
Pat the fish dry
Dry fish helps the batter stick. If the fillets are wet, the coating is more likely to slide off.
Keep the panko dry
Add only half the breadcrumbs to the plate at first, then top up as needed. Wet crumbs clump together and won't give you the same crisp coating.
Don't overcrowd the pan
Fry the goujons in a single layer with space between each piece. If the pan is too full, the fish will steam instead of crisping.
Watch the heat
The oil should sizzle when the fish goes in, but it should not smoke. If the coating browns too quickly, turn the heat down slightly.
Don't turn too soon
Let the coating firm up before turning the goujons. If the fish feels fragile or sticks to the pan, give it another minute before moving it.
What to serve with fish goujons
Chips/fries, potato wedges or sweet potato wedges
Lemon wedges
Garlic mayo, tartare sauce, aioli or sweet chilli sauce
A simple green salad
Wraps with lettuce, gherkins and sauce
Mushy peas for a fish-and-chip-style dinner
For another fish-and-chip-shop-style idea, try my posh fish finger sandwich with homemade tartar sauce.
Storage and reheating
For the crispiest coating, fish goujons are best eaten straight away.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them on a baking tray in a preheated oven at 190°C/374°F for 10-15 minutes, or until piping hot and crisp again.
FAQ
Use a firm white fish such as cod, hake, haddock or pollock. Cod and hake work especially well if you want that classic fish-and-chip-shop feel.
Yes. Defrost the fish completely, then pat it very dry with kitchen paper before coating. If the fish is still wet, the batter is more likely to slide off.
Yes, although they're best hot and crisp. Cold leftovers are still good with a dipping sauce or tucked into a wrap.
Yes. Add a little cayenne pepper, chilli powder, paprika or curry powder to the panko breadcrumbs before coating the fish.
More easy fish recipes
If you're in the mood for more simple fish recipes, try my tuna pesto pasta or creamy tuna pâté.
Recipe
Crispy Fish Goujons Recipe
Equipment
- 1 Large, heavy-based pot. Ideally cast iron
Ingredients
For the fish goujons
- 400 grams firm white fish fillets, such as cod or hake
- 200 grams panko breadcrumbs
- 220 grams plain flour
- 2 teaspoons salt
- few grinds of black pepper
- 350 millilitres cold soda water
- oil for frying - enough to fill the saucepan 3-4cm deep
For garlic mayo dipping sauce - optional
- 100 grams mayonnaise
- 1 teaspoon crushed garlic
- 1 tablespoon lemon juice
- zest of half a lemon
- 1 tablespoon chopped chives
Instructions
Prepare the fish and coating
- Cut the fish into strips. For standard-sized cod or hake fillets, slicing each fillet lengthways down the middle usually gives you nicely sized goujons.400 grams firm white fish fillets, such as cod or hake
- Pat the fish dry with kitchen paper to remove surface moisture.
- Place a double layer of kitchen paper on a clean plate for draining the cooked goujons.
- Spread half of the panko breadcrumbs onto a plate or shallow dish. Keep the rest aside and top up as needed.200 grams panko breadcrumbs
- In a large, shallow bowl, mix the plain flour, salt and black pepper with a fork.220 grams plain flour, 2 teaspoons salt, few grinds of black pepper
- Add the cold soda water and whisk until smooth and lump-free. The batter should be thick enough to coat the fish, but loose enough for the excess to drip off.350 millilitres cold soda water
- Arrange your bowls from left to right: fish, batter and panko breadcrumbs.
Coat and fry the goujons
- Dip one strip of fish into the batter and turn it until fully coated.
- Lift it out and let the excess batter drip back into the bowl before placing the fish onto the breadcrumbs.
- Using your clean hand, sprinkle breadcrumbs over the top of the fish before turning it. This helps keep the crumb bowl dry.
- Repeat until all the fish strips have been dipped in batter and coated in panko breadcrumbs.
- Heat 3-4cm of oil in a deep, heavy-based saucepan over medium-high heat.oil for frying
- To test the oil, drop in a few breadcrumbs. If they sizzle straight away, the oil is ready. Turn the heat down to medium before adding the fish.
- Carefully lower the fish strips into the hot oil, placing them away from you to avoid splashes. Fry in a single layer, leaving space between each piece.
- Gently move the goujons with tongs just after adding them, so they don't stick to the bottom of the pan.
- Fry for 3 minutes, then turn the goujons over.
- Fry for a further 2 minutes, then turn them again.
- Fry for 1 final minute, or until golden, crisp and cooked through. Transfer to the kitchen-paper-lined plate with a slotted spoon and repeat with the remaining fish.
Make the garlic mayo
- Add all the garlic mayo ingredients to a small bowl and mix until combined. Serve with the hot fish goujons.100 grams mayonnaise, 1 teaspoon crushed garlic, 1 tablespoon lemon juice, zest of half a lemon, 1 tablespoon chopped chives
Notes
- Pat the fish dry before coating so the batter sticks properly.
- Add only half the panko breadcrumbs to the plate at first, then top up as needed. This keeps the crumbs dry and helps the coating stay crisp.
- Fry in batches and avoid overcrowding the pan.
- If the coating browns too quickly, turn the heat down slightly so the fish has time to cook through.
- Best eaten straight away while hot and crisp.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
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