Fish Goujons Recipe
Crispy fried fish strips served with tartar sauce.
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Ingredients
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Fish Goujons
Tartar Sauce
Method
Fish Goujons
- 1
Prepare the Fish
Cut the white fish fillets into long, thin strips (about 1 cm wide).
- 2
Set Up Breading Station
In a shallow dish, place the all-purpose flour and season it with salt, black pepper, and paprika. In another bowl, beat the eggs. In a third dish, spread out the breadcrumbs.
- 3
Bread the Fish
Dip each fish strip first into the flour, shaking off the excess, then into the beaten eggs, and finally coat with breadcrumbs. Ensure each strip is well coated.
- 4
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping in a small piece of bread; it should sizzle and turn golden brown.
- 5
Fry the Fish
Carefully place the breaded fish strips into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the cooked goujons to a paper towel-lined plate to drain excess oil.
Tartar Sauce
- 6
Mix Ingredients
In a medium bowl, combine the mayonnaise, finely chopped dill pickles, capers, fresh lemon juice, and chopped dill.
- 7
Season the Sauce
Add salt and black pepper to taste, mixing well until all ingredients are fully incorporated.
- 8
Chill the Sauce
Cover the bowl and refrigerate the tartar sauce for at least 30 minutes to allow the flavors to meld together.