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Hand-battered Fish Goujons Recipe

Name: Slug & Lettuce - Wolverhamptons Hand-Battered Fish Goujons Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 lb white fish fillets (cod, haddock or pollock); 0.5 cups all-purpose flour (for dusting); 2 tbs cornstarch; 1 cups cold sparkling water; 1 count large egg; 0.5 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika (optional); 1 cups vegetable oil (for deep frying); 0.5 cups mayonnaise; 1 tsp Dijon mustard; 1 tbs capers, drained and finely chopped; 2 tbs cornichons or dill pickles, finely diced; 1 tbs fresh lemon juice; 1 tbs fresh parsley, finely chopped; 1 tsp shallot or mild onion, very finely minced; 0.25 tsp salt; 0.25 tsp black pepper; 4 count lemon wedges; 1 tbs fresh parsley, chopped (for garnish); 4 count paper towels (for draining)

Inspired by Slug & Lettuce - Wolverhampton

Time35m

Serves4

With tartare sauce.

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Ingredients

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Fish & Batter

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

1/2 cups all-purpose flour (for dusting)

2 tbs Cornstarch

1 cups cold sparkling water

1 count large egg

1/2 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp paprika (optional)

1 cups vegetable oil (for deep frying)

Tartare Sauce

1/2 cups Mayonnaise

1 tsp Dijon mustard

1 tbs capers, drained and finely chopped

2 tbs cornichons or dill pickles, finely diced

1 tbs fresh lemon juice

1 tbs fresh parsley, finely chopped

1 tsp shallot or mild onion, very finely minced

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finish & Serving

4 count lemon wedges

1 tbs Fresh parsley, chopped (for garnish)

4 count paper towels (for draining)

Method

Fish & Batter

Prepare the fish

Rinse the fillets and pat dry with paper towels. Trim any thin edges and cut into even strips about 3/4–1 inch wide and 3–4 inches long to make goujons. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up dredging station

Place 1/2 cup all-purpose flour on a shallow plate for initial dusting. This helps the batter adhere to the fish.

Make the batter

In a bowl, whisk together 2 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika (if using). Add the egg and whisk lightly to combine. Gradually pour in 1 cup cold sparkling water while whisking until a smooth, slightly runny batter forms—aim for the consistency of heavy cream. Keep the batter chilled in the fridge until ready to fry.

Heat the oil

Pour about 1 to 1 1/2 inches of vegetable oil into a heavy skillet or deep fryer (roughly 1 cup if using a pan) and heat to 180°C (350–375°F). If you don't have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise to the surface immediately.

Batter and fry the goujons

Working in small batches (to avoid crowding), dust fish strips lightly in the flour, shaking off excess, then dip each strip into the batter, coating completely. Carefully lower 4–6 strips into the hot oil using tongs. Fry for 2.5–4 minutes, turning occasionally, until the batter is golden brown and crisp and the fish is cooked through (internal temperature about 60–63°C / 140–145°F). Remove with a slotted spoon or tongs and transfer to a paper towel–lined tray to drain. Repeat with remaining strips. Keep finished goujons warm in a single layer in a low oven (100–120°C / 212–250°F) while you finish frying remaining fish.

Final seasoning

While still hot, sprinkle a small pinch of salt over the goujons for extra flavor. Garnish with chopped parsley if desired.

Tartare Sauce

Combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tbsp finely chopped capers, 2 tbsp finely diced cornichons (or dill pickles), 1 tbsp fresh lemon juice, 1 tbsp finely chopped parsley and 1 tsp minced shallot in a bowl. Stir until smooth and well combined. Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust lemon or salt if needed. Chill for at least 15 minutes to allow flavors to meld.

Finish & Serving

Arrange the hot fish goujons on a serving platter. Serve immediately with the chilled tartare sauce in a small bowl, lemon wedges on the side, and a sprinkle of chopped parsley over the fish. Provide paper towels for draining at the table if desired.