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.
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Servings: 4 servings (4 servings as an appetiser. 2 Servings as a main meal for adults)
Calories: 666kcal
Equipment
- 1 Large, heavy-based pot. Ideally cast iron
Ingredients
For the fish goujons
- 400 grams fish fillets - like cod or hake
- 200 grams panko breadcrumbs
- 220 grams plain flour
- 2 teaspoons salt
- few grinds of black pepper
- 350 grams soda water - or 350ml
- 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
Prepping
- Use a 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.400 grams fish fillets
- Pat the fish bone-dry with a piece of kitchen paper to remove any moisture from the surface.
- Place a double layer of kitchen paper on a clean plate. This will hold the cooked goujons and soak up any excess oil.
- Spread half of the panko crumbs onto a separate plate or shallow dish. Top up with the remaining crumbs halfway through the coating process if needed.Note: Add only half the breadcrumbs initially, as they can become moist from the wet flour mixture. Save the dry breadcrumbs and add as needed for a crispy coating.200 grams panko breadcrumbs
- In a large, shallow bowl, combine the plain flour, salt and black pepper, mixing them with a fork.220 grams plain flour, 2 teaspoons salt, few grinds of black pepper
- Add the soda water and whisk until you have a smooth, lump-free batter.350 grams soda water
- Arrange your bowls from left to right, starting with the fish, then the batter and lastly, the panko breadcrumbs.
Let's make goujons!
- Dip a strip of fish fillet into the batter and turn it around to fully coat.
- Let the excess batter drip down first before placing it onto the crumbs.
- With your clean hand, sprinkle breadcrumbs on the top side of the fish before flipping it. This keeps the wet batter from mixing with the crumbs too much, ensuring a crispier coating and preventing sogginess in the crumb bowl.
- Repeat the process until all the strips of fish have been dipped in batter and coated in the panko breadcrumbs.
- 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.oil for frying
- 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 away from you to avoid splashes. Fry in a single layer, leaving space between each piece for even cooking. Immediately after adding, gently move them with tongs to prevent sticking.
- Allow the fish to cook for 3 minutes before turning them over with kitchen tongs (the timer on your phone works great for this!)
- Cook for a further 2 minutes before turning them around again.
- Cook for a further 1 minute or until they are golden brown and crispy.
- Using a slotted spoon, transfer the golden brown goujons to the plate lined with an absorbent paper towel to remove excess oil. Repeat the process with the remaining fish.
To make the garlic mayo dressing
- Add all the ingredients for the dressing to a small bowl. Mix and serve.100 grams mayonnaise, 1 teaspoon crushed garlic, 1 tablespoon lemon juice, zest of half a lemon, 1 tablespoon chopped chives
Notes
Ensure the fish is bone-dry
Before slicing it into strips, pat the fish thoroughly with kitchen paper to remove any excess moisture. This step is crucial for the batter to adhere properly to the fish.The best pot to use
A heavy-based cast iron pot is perfect for deep frying due to its excellent heat regulation. If you don't have cast iron, a good stainless steel pot will work perfectly fine. Choose a large, deep pot to minimize oil splatters and fry multiple goujons at once.Setting up your workstation
Set up your workstation so you can easily move through the steps, like a conveyor belt. From left to right, you will need:- The fish fillets.
- The bowl with batter to dip the fish into.
- The plate with panko breadcrumbs.
- The stove with your saucepan of hot oil.
- On the other side of the stove, a plate with absorbent kitchen paper to place the fried fish on after cooking.
Cook over a medium heat
Use medium heat to fry the fish. High heat can cause the outside to cook too quickly while leaving the inside undercooked. Adjust the heat as needed for even cooking.Check the fish before turning
Make sure the fish feels firm before flipping it for the first time. If it still seems too fragile and migh
**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
