Fish Goujons Recipe

Prep and par-cook

Preheat the oven to 220°C (425°F). Cut scrubbed potatoes into 1cm to 1.5cm thick fries, leaving the skin on. Rinse the cut fries under cold water until water runs clear to remove excess starch, then drain and pat dry thoroughly with a clean kitchen towel or paper towels.

Toss the dried fries with 2 tablespoons olive oil, 1 teaspoon sea salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika (if using) in a bowl so they are evenly coated.

Spread the fries in a single layer on a large baking sheet (use two sheets if necessary) leaving space between pieces for crisping. Roast in the preheated oven for 25–30 minutes, turning once after 15 minutes, until golden and crisp. If they need extra crispness, broil for 1–2 minutes while watching closely.

While fries roast, make the tartar-style sauce: in a small bowl combine 120 ml mayonnaise, 1 tablespoon chopped capers, 2 tablespoons finely chopped cornichons or dill pickles, 1 tablespoon chopped fresh parsley, the finely minced shallot, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine, taste and adjust seasoning. Refrigerate until service.

Cook the peas: bring a medium pot of lightly salted water to a boil. Add 400 g frozen peas and cook for 2–3 minutes until bright and tender. Drain and return to pot; stir in 1 tablespoon butter and a squeeze of lemon juice (about 1 tablespoon) to finish. Keep warm until serving.

Prepare fish: pat the 600 g fish pieces dry and cut into strips about 2–3 cm wide and 8–10 cm long (goujon size). Season lightly with 1 teaspoon sea salt, 1/2 teaspoon black pepper and 1 tablespoon lemon zest. Set up a breading station with three shallow dishes: (1) 3/4 cup plain flour, (2) 2 large eggs whisked with 3 tablespoons milk and 1 teaspoon Dijon mustard plus a pinch of garlic powder, (3) 3/4 cup fine cornmeal or panko mixed with 1/2 teaspoon paprika and a pinch of salt.

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat and add 120 ml vegetable oil. The oil should register about 175–180°C (350–360°F) if you have a thermometer, or shimmer when hot but not smoking.

Dredge each fish strip first in flour, shaking off excess, then dip into the egg-milk mixture, letting excess drip off, and finally press into the cornmeal/panko mixture to coat evenly. Work in batches to avoid crowding the pan.

Fry the goujons for 2–3 minutes per side, turning once, until golden brown and cooked through (internal temperature around 60–63°C / 140–145°F) and the coating is crisp. Adjust heat as needed so they brown without burning. Remove to a wire rack set over a baking sheet or paper towel-lined plate and keep warm in a low oven (around 90–100°C / 200°F) while remaining batches cook.

If desired, finish with a small squeeze of fresh lemon over the hot goujons before serving.

Divide skin-on fries, peas, and fish goujons among 4 plates (serves 4). Serve with lemon wedges and the tartar-style sauce on the side for dipping.

Estimated plating: place a portion of fries on one side, a spoonful of peas beside them, arrange 4–6 goujons on top or next to the fries and serve the sauce in a small ramekin.