Golden Fish Goujons Recipe

Prepare the fish

Pat the fish fillets dry with paper towels. Trim any skin and cut into 1-inch (2.5 cm) wide strips about 3 inches (7–8 cm) long — bite-sized goujons for small hands. Place fish on a plate, sprinkle with 1/2 tsp salt and 1/2 tsp pepper and the lemon zest; gently toss to coat.

Set up dredging stations

In three shallow bowls or plates, place: (1) the flour seasoned with 1/2 tsp salt and 1/2 tsp paprika, (2) the beaten egg mixed with milk, and (3) the cornmeal or panko mixed with remaining paprika and a little black pepper. This creates flour → egg → crumb stations for a crisp coating.

Coat the goujons

Working in batches, lightly dredge each fish strip in the seasoned flour, shaking off excess. Dip into the egg wash to fully coat, then press into the cornmeal/panko mixture so crumbs adhere well. Place on a tray and let rest 5 minutes so coating sets.

Fry the goujons

Heat a large skillet over medium heat. Add the vegetable oil and butter (if using) and heat until shimmering but not smoking (about 170–180°C / 340–355°F on an instant-read thermometer, or a breadcrumb sizzles on contact). Fry the goujons in a single layer without crowding, 2–3 minutes per side until golden and cooked through (internal flakey texture). Adjust heat as needed to avoid burning the crumbs. Transfer to a wire rack or paper towel-lined plate to drain; season lightly with a pinch of salt while hot.

Keep warm and serve

If cooking multiple batches, keep finished goujons on a baking sheet in a 90°C (200°F) oven to stay warm and crisp while you finish the rest. Serve warm with lemon wedges alongside the herby dip.

Make the dip while the fish rests: In a small bowl combine the yogurt or mayonnaise with chopped parsley, chives, and dill. Stir in the lemon juice, honey (if using), salt and pepper. Taste and adjust seasoning — add a touch more lemon if you want brighter acidity, or a pinch more honey for sweetness.

Chill briefly: For best flavor meld, chill the dip 10–15 minutes before serving, or serve immediately if short on time. Spoon into a small dipping bowl and place alongside the golden fish goujons.