• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About me
  • Subscribe

The Cinnamon Jar logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About me
  • Subscribe
    • Instagram
    • Pinterest
  • ×
    Home » Main dishes

    Published: Dec 21, 2022 by Maretha Corbett

    Crispy fish goujons

    Jump to Recipe
    5 from 95 votes

    An epicurean adventure to: France

    These crispy, battered fish goujons are the perfect finger food for your next party!

    They're easy to make and can be served with a dipping sauce of your choice. Equally, toddlers and young kids love them. Serve with a healthy salad for lunch, or a Friday night family treat with a side of chips or flavoured rice.

    To make homemade goujons, simply coat strips of fish fillets in batter and cover them with panko breadcrumbs. Follow our easy 3-2-1 frying method for guaranteed golden, crunchy fish strips that will give your local chippy a run for their money!

    Where do fish goujons originate from?

    Fish goujons have their origins in France, where delicate strips of fresh sole would be coated in butter or egg yolk and then generously coated with seasoned breadcrumbs. These delightful morsels are then fried to perfection in oil.

    To add a French touch to your goujons, serve them alongside Dijon mustard and cornichons, those delightful small French gherkins.

    Fancy a refreshing non-alcoholic drink with your goujons, why not try a Rock shandy? For other quick dinner recipes, try these chicken rissoles, pea fritters or this 15-minutes lemon garlic pasta. For appetisers to accompany your fish goujons, also try these mini homemade pork and chorizo sausage rolls.

    Fish goujons spread out on newspaper with some lemon slices and a garlic mayo dipping sauce on a small saucer
    Jump to:
    • Where do fish goujons originate from?
    • Fast facts - France
    • What's to love about this goujon recipe
    • Key ingredients and substitutions
    • How to successfully make fish goujons - Quick summary
    • Storage and reheating
    • What to serve with homemade fish goujons
    • Tips and tricks
    • FAQ
    • More fish recipes
    • Recipe

    Fast facts - France

    France flag.
    LocationFrance is located in Western Europe and is bordered by several countries, including Belgium, Luxembourg, Germany, Switzerland, Italy, Spain, and Andorra. It also has coastlines along the Mediterranean Sea, the Atlantic Ocean, and the English Channel.
    LanguageThe official language of France is French.
    PopulationCirca 67 million people.
    TriviaThe Eiffel Tower, one of the most iconic landmarks in the world, was originally intended to be a temporary structure for the 1889 Exposition Universelle (World's Fair) held in Paris. However, it was so beloved by the public that it was allowed to remain standing and has since become a symbol of France.

    What's to love about this goujon recipe

    • Less than 30 minutes to get them on your plate.
    • Easy to make when you follow our step-by-step guide.
    • Egg-free.
    • Work equally well as party appetisers or as a main meal.
    • Can be served with various dipping sauces and side dishes.
    • Popular with kids. It's very similar to breaded fish fingers, but with whole pieces of fish. Add this to your list of regular family meals.
    • Follow our 3-2-1 frying method for guaranteed crispiness.
    • Dairy-free.

    Key ingredients and substitutions

    **Please see the recipe card at the bottom of this post for the full list of ingredients.

    Fish

    Feel free to choose your favourite white fish for this recipe. We've found that cod or hake delivers that classic fish and chip shop flavour we all know and love.

    We have no affiliation with Aldi, but their 400g packs of frozen cod or hake works great for this recipe. You get 4 pieces of fish which when split lengthways, gives you perfectly sized goujons of about 17cm in length and 4cm at the widest part.

    If you have different-sized fish fillets to the above, you can slice them into the size strips you prefer. Just be aware that the smaller the strips, the less time frying it will need. The 3-2-1 method explained in the recipe, might need to be slightly adjusted to accommodate for that.

    Other fish you can use for fish goujons:

    • Haddock
    • Sole
    • Plaice
    • Basa

    Soda water

    Adding soda water to the batter gives it a light and airy texture, which makes a noticeable difference. While Indian tonic water can be a good substitute, we must admit that soda water is the best choice.

    Panko breadcrumbs

    These irresistibly crispy breadcrumbs are a kitchen essential! We strongly suggest using panko instead of regular breadcrumbs. They are lighter and give a much crispier coating.

    Panko can typically be found in the Asian food section of most supermarkets.

    Oil

    Use an oil with a high smoking point, like sunflower oil, vegetable oil, maize oil or canola oil. Olive oil will not be suitable for deep frying.

    How to successfully make fish goujons - Quick summary

    Step 1

    Make the batter by whisking together the plain flour, soda water, salt and black pepper. Whisk until you have a smooth, lump-free batter. You can use a shallow bowl for this to make dipping the fish in it easier.

    Note: The amount of salt in this recipe might seem excessive, but bear in mind, it will get diluted quite a lot in the batter and only a thin coating goes onto each piece of fish. The fish is unseasoned so it will rely on the salt in the batter to provide depth.

    Step 2

    Use a small sharp knife to cut the fish into strips. For standard-sized cod or hake fillets, slicing them lengthways along the middle line will give you nicely-sized goujons.

    Note: Try to make the strips roughly around 17cm long and 4cm wide at the broadest end. However, feel free to adjust the sizes to your liking. Keep in mind that smaller strips will cook faster, while larger ones will take longer in the oil.

    Step 3

    Spread half the panko crumbs onto a plate or shallow dish. You can top it up with the remaining fresh crumbs when you're halfway through the coating process if you feel it's needed.

    Note: The reason we suggest adding only half of the breadcrumbs at first is that they can become moist from the wet flour mixture, making it difficult to achieve a crispy coating. So, save the precious bone-dry breadcrumbs and add them as needed.

    Step 4

    Dip the strips of fish fillet into the batter and let the excess drip down first before placing it onto the crumbs.

    Using your clean hand, sprinkle the breadcrumbs on the top side of the fish before flipping it over. This prevents the wet batter from mixing with the crumbs too much, ensuring a better coating and preventing sogginess.

    Note: Top up the crumbs in the tray with the other half of fresh crumbs when you're about halfway through coating the fish strips if you feel it's necessary.

    Step 5

    Over medium-high heat, heat about 3-4cm of oil in a deep saucepan. The oil should be deep enough to ensure the fish is almost fully submerged.

    To test the oil, drop a few crumbs into it. If the crumbs sizzle and start cooking immediately, it means the oil is hot enough and ready for use. Turn the heat down to medium.

    Step 6

    Carefully place the fish strips into the hot oil in a single layer, making sure to drop them away from you to avoid any oil splashes.

    Make sure not to put too many fish fillets in the pot at once. Leave enough space between each piece for them to cook evenly.

    Use the 3-2-1 method below and the timer on your phone.

    The 3-2-1 method:

    1. Fry the fish for three minutes and turn them around in the oil.

    2. Fry for two minutes and turn them around again.

    3. Fry for one minute more.

    Using a slotted spoon, transfer the golden brown goujons to a plate lined with an absorbent paper towel to remove excess oil. Repeat the process with the remaining fish.

    Storage and reheating

    For ultimate crispiness, these fish goujons should be enjoyed immediately. If you do find yourself with some leftovers, they will keep well in the fridge for up to 3 days if stored in an airtight container.

    The best option for reheating would be the oven. Place them on a non-stick baking tray and heat them in a preheated oven at 190C/374F for about 10-15 minutes, or until heated through.

    What to serve with homemade fish goujons

    • As an appetiser with dips like garlic mayo, lemon mayo (add a bit of lemon juice and lemon zest to mayonnaise) aioli, dill mayonnaise, curry mayonnaise, tartare sauce, sweet chilli sauce, Dijon mustard or honey mustard.
    • Lemon wedges.
    • Make a goujon fish wrap. Add a sauce, some lettuce and chopped gherkins.
    • Chips/fries.
    • Cornichons (small French gherkins).
    • Egg and chips.
    • Potato wedges.
    • Parmentier potatoes.
    • Sweet potato wedges.
    • Mushy peas.
    • A simple salad, like this Jerusalem salad or Taboule.
    • Flavoured rice, like this copycat Nando's spicy rice.
    • Crusty bread or Danish bread rolls.
    • Healthy brown rice salad.
    • Coconut basmati rice
    • As a side to a cold pasta salad.

    Tips and tricks

    Setting up your work station

    Set up your workstation so you can easily move through the steps, like a conveyor belt. From left to right, you will need:

    1. The fish fillets.
    2. The bowl with batter to dip the fish into.
    3. The plate with panko breadcrumbs.
    4. The stove with your saucepan of hot oil.
    5. On the other side of the stove, a plate with absorbent kitchen paper to place the fried fish on after cooking.

    The best pot/saucepan to use

    A heavy-based cast iron pot is ideal for deep frying as it provides excellent heat regulation, ensuring consistent frying temperature throughout the cooking process.

    Choose a big and deep pot for frying to prevent oil splatters and accommodate frying several goujons at once. The larger the pot, the better!

    Get rid of any excess moisture

    Before slicing the fish into strips, pat it dry with kitchen paper to remove excess moisture. This helps the batter adhere better to the fish.

    Cook over a medium heat

    Use medium heat to fry the fish. High heat can cause the outside to cook too quickly while the inside remains undercooked. Adjust the heat as necessary.

    Check the fish before turning

    Make sure the fish feels firm and not too bendy before flipping it for the first time. If it still seems fragile and like it might break, let it cook a bit longer before turning.

    FAQ

    Can you eat fish goujons cold?

    Yes, you can! They are of course at their best served hot, but they are still great cold when served with a dipping sauce.

    Which fish is best for goujons?

    Hake or cod, simply because it's more traditional in the UK market. The traditional fish to use in France is sole, an excellent choice too.

    Can you make them spicy?

    Yes, you can! Add some spice to crumbs, like cayenne pepper, chilli flakes or chilli powder, paprika, garlic powder etc.

    What are goujons anyway?

    A goujon is a small strip of meat, usually either fish or chicken, coated in a batter and then deep-fried.

    Subscribe logo.

    More fish recipes

    • Tuna pesto pasta in a white bowl with a bowl of parmesan and a drink.
      Tuna pesto pasta
    • An ultimate fish finger sandwich on a wooden board with a side of shoestring fries.
      Posh fish finger sandwich with homemade tartar sauce
    • Tuna pate in a white bowl on a wooden serving board, surrounded by celery sticks.
      Healthy tuna pâté recipe

    Recipe

    Fish goujons spread out on newspaper with some lemon slices and a garlic mayo dipping sauce on a small saucer.

    Crispy fish goujons

    These crispy fish goujons are the perfect finger food for your next party. They're easy to make and can be served with a dipping sauce of your choice. Equally, kids love them, so serve them with a healthy salad for lunch or a Friday night treat with a side of chips.
    5 from 95 votes
    Print Recipe
    Course: Appetizer, Main Course, Snack
    Cuisine: International
    Prep Time: 10 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 28 minutes minutes
    Servings: 4 servings (4 servings as an appetiser. 2 Servings as a main meal for adults)
    Calories: 666kcal
    Author: Maretha Corbett
    Prevent your screen from going dark

    Equipment

    • 1 Large, heavy-based pot. Ideally cast iron

    Ingredients

    For the fish goujons

    • 220 grams plain flour
    • 350 grams soda water - or 350ml
    • 2 teaspoons salt
    • few grinds of black pepper
    • 400 grams fish fillets - like cod or hake
    • 200 grams panko breadcrumbs
    • 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

    How to make the fish goujons

    • Start by whisking together the plain flour, soda water, salt and black pepper. Whisk until you have a smooth, lump-free batter.
      Note: The amount of salt in this recipe might seem excessive, but bear in mind, it will get diluted quite a lot in the batter and only a thin coating goes onto each piece of fish.
    • Cut the fish fillets in half lengthways. This recipe is based on 8 x strips of fish of about 17cm in length and 4cm at the widest part.
      Note: You can cut your strips in the sizes you prefer. Just be aware that smaller strips will need less time frying
    • Prepare the crumbing area by spreading half the panko breadcrumbs onto a tray, or a large plate.
      Note: The reason we suggest adding only half of the breadcrumbs at first is because they can become moist from the wet flour mixture, making it difficult to achieve a crispy coating. So, save the precious bone-dry breadcrumbs and add them as needed.
    • Dip the strips of fish fillet into the batter and let the excess drip down first before placing it onto the crumbs.
    • Using your clean hand, sprinkle the breadcrumbs on the top side of the fish before flipping it over. This prevents the wet batter from mixing with the crumbs too much, ensuring a better coating and preventing sogginess.
      Ensure the piece is generously covered with crumbs.
    • Place the crumbed piece of fish on a clean plate and repeat the process with all the strips.
      Top up the breadcrumbs with the other half of fresh crumbs when you're halfway through the process, if you feel it's needed.
    • Over a medium-high heat, heat about 3-4cm of oil in a deep saucepan. The oil should be deep enough to ensure the fish is almost fully submerged.
    • To test the oil, drop a few crumbs into it. If the crumbs sizzle and start cooking immediately, it means the oil is hot enough and ready for use. Turn the heat down to medium.
    • Carefully place the fish strips into the hot oil in a single layer, making sure to drop them away from you to avoid any oil splashes.
      Note: Make sure not to put too many fish fillets in the pot at once. Leave enough space between each piece for them to cook evenly.
      You may need to do a few batches
    • Using our 3-2-1 method below and the timer on your phone:
      1. Fry the fish for 3 minutes on one side.
      2. Flip them over using tongs and reset the clock for another 2 minutes.
      3. Turn the fish around again and start the clock for 1 more minute.
      Important: If your fish strips are much smaller than the size described further up the recipe, be aware that it might need less time in the oil. Visual clues for when the fish is ready is a deep golden colour and a hollow sound when tapped
    • Remove them to a plate covered with absorbent paper. Repeat the process for the remaining fish. Serve hot.

    How to make the garlic mayo dipping sauce

    • To a bowl, add the mayo, garlic, lemon juice, lemon zest and chopped chives. Stir to combine.
    SUBSCRIBE TO OUR NEWSLETTER

    **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

    Calories: 666kcal | Carbohydrates: 79g | Protein: 33g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 61mg | Sodium: 1762mg | Potassium: 473mg | Fiber: 4g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 6mg

    For food safety advice, including guidance on food allergies

    More Main Dishes Recipes

    • Three bowls of Melkkos on a blue background.
      Pikkie's Melkkos Recipe
    • A bowl of vetkoek next to a plate with one vetkoek, drizzled in golden syrup.
      Vetkoek Recipe
    • Curried mince in a black cast iron pan with a baking tin full of vetkoek.
      Curried Mince Recipe for Vetkoek
    • Chicken handi and rice on a blue background with a mustard napkin.
      Chicken Handi Curry

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello! I'm Maretha, an avid foodie and constant student of gastronomy. My goal is to discover, develop and share scrumptious recipes with anyone willing to join me on this vast culinary adventure!

    More about me →

    Popular recipes

    • Trinchado in a white bowl with a dish of bread rolls and a small basket of chips.
      Beef trinchado - Portuguese South African beef stew
    • Nepalese chicken curry in a white bowl with a side of yoghurt and rice.
      Nepalese chicken curry
    • Curry noodle salad in two white bowls.
      Curry noodle salad (kerrie noedelslaai)
    • Sultana cake on a paper doily with a few sliced pieces and a cup of tea on the side.
      The best sultana cake
    • Gyoza sauce in a bowl with a Goyza dumpling being dipped into it.
      Quick Gyoza dipping sauce
    • Marshmallow crème with stiff peaks on a balloon whisk
      How to make marshmallow fluff without corn syrup
    • Coconut rice in a white bowl on a wooden background. The rice is topped with chopped coriander and slices of lime,
      Coconut basmati rice
    • Easy South African bobotie in a white dish on a grey background.
      Easy South African bobotie

    Latest recipes

    • Frangipane mince pies packed in a Christmas tree shape on a brown background.
      Frangipane Mince Pies Recipe - Easy and Elegant
    • Christmas cake on a white cake stand with a sugared rosemary wreath for decoration.
      Easy Christmas Cake Recipe - A moist, traditional fruit cake
    • Cooked Pigs in blankets on a baking tray next to a bottle of whiskey.
      The Best Pigs in Blankets with a Whiskey and Honey Glaze
    • Apple sponge cake on a wooden background with one slice of cake on a plate.
      Caramelised Apple Sponge Cake with Streusel Topping
    • Various dips for poppadoms in snall bowls on a gold tray, surrounded by poppadoms.
      Dips for Poppadoms
    • Indian Mint Sauce Recipe
    • Indian onion chutney spread over poppadoms on a grey background.
      Indian Onion Chutney Recipe for Poppadoms
    • Indian mango chutney in a jar and a bowl with some poppadoms on a plate.
      Indian Mango Chutney recipe

    Footer

    ↑ back to top

    Privacy Policy

    Subscribe to our newsletter

    • Instagram
    • Pinterest

    Copyright © 2023 The Cinnamon Jar. All rights reserved.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT