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Fish Goujon Recipe

Name: Slug & Lettuce - Wolverhamptons Fish Goujon Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 lb white fish fillets (cod, haddock, or pollock), skinless; 1 tbs lemon juice; 1 tsp salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 3 tbs cold sparkling water (or cold beer); 1 unit large egg; 1 cups panko breadcrumbs; 1 cups vegetable oil (for frying); 0.5 cups mayonnaise; 3 tbs finely chopped gherkins (pickle relish or chopped cornichons); 1 tbs capers, rinsed and chopped; 1 tbs shallot, finely minced; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 1 tbs fresh parsley, finely chopped; 0.25 tsp salt; 0.25 tsp black pepper; 2 cups iceberg lettuce, shredded or wedge; 4 units gherkins, sliced into thin rounds; 2 units lemon wedges (for serving); 1 tbs fresh parsley leaves (optional, garnish)

Inspired by Slug & Lettuce - Wolverhampton

Time35m

Serves4

Hand-battered fish goujons, tartare sauce, gherkins and iceberg lettuce

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Ingredients

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Fish Goujons

1 lb white fish fillets (cod, haddock, or pollock), skinless

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper

3/4 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

3 tbs cold sparkling water (or cold beer)

1 unit large egg

1 cups Panko breadcrumbs

1 cups vegetable oil (for frying)

Tartare Sauce

1/2 cups Mayonnaise

3 tbs finely chopped gherkins (pickle relish or chopped cornichons)

1 tbs Capers, rinsed and chopped

1 tbs shallot, finely minced

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1 tbs fresh parsley, finely chopped

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Salad / Assembly

2 cups iceberg lettuce, shredded or wedge

4 units gherkins, sliced into thin rounds

2 units lemon wedges (for serving)

1 tbs fresh parsley leaves (optional, garnish)

Method

Fish Goujons

Prepare the fish

Pat the fish fillets dry with paper towels. Trim away any remaining skin or bones and cut the fillets into goujon-sized strips about 3–4 inches long and 3/4 inch thick. Place in a bowl and toss with the lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let sit while you make the batter (5–10 minutes).

Set up coating stations

Place the flour and cornstarch in a shallow bowl and mix with the baking powder and remaining 1/2 teaspoon salt. In a separate bowl whisk the egg with the cold sparkling water (or beer) until combined; batter should be slightly thick but pourable — add an extra tablespoon of water if needed. Place the panko breadcrumbs in a third shallow bowl.

Batter and bread

Heat vegetable oil in a heavy skillet or deep frying pan to 350°F (175°C) or until a small piece of bread sizzles and browns in ~40 seconds. Working in batches, dredge each fish strip first in the flour mixture (shake off excess), then dip into the batter to fully coat, letting excess drip off, and finally press into the panko breadcrumbs to adhere. Place coated goujons on a wire rack while you fry—avoid stacking.

Fry the goujons

Carefully lower 3–4 goujons at a time into the hot oil (do not overcrowd). Fry for 2.5–3 minutes, turning once if using a skillet, until golden brown and crisp and the internal temperature reaches 145°F (63°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven if cooking in batches.

Taste a piece and adjust seasoning as needed. Repeat with remaining goujons. Allow oil to come back to temperature between batches for even cooking.

Tartare Sauce

Make the sauce

In a small bowl combine the mayonnaise, finely chopped gherkins, chopped capers, minced shallot, lemon juice, Dijon mustard and chopped parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth. Taste and adjust acidity or seasoning — add a bit more lemon juice for brightness or a pinch of sugar if too sharp. Refrigerate until ready to serve (can be made up to 1 day ahead).

Salad / Assembly

Prepare salad and garnish

Shred or wedge the iceberg lettuce and divide between serving plates. Arrange sliced gherkins and a few lemon wedges on each plate. Sprinkle parsley leaves over the lettuce if using.

Assemble and serve

Place 3–4 hot fish goujons on each plate on top of or next to the iceberg lettuce. Spoon 1–2 tablespoons of tartare sauce alongside or in a small ramekin. Serve immediately with lemon wedges for squeezing over the fish.