Fish Goujons Recipe

Prepare the fish

Pat the fish fillets dry with paper towels. Cut each fillet lengthwise into 2 long strips (to make two goujons each if using 300 g total gives two medium-sized goujons each). Trim any bones or skin. Season the fish lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up the coating stations

Place the flour in a shallow dish and stir in the remaining 1/2 tsp salt, remaining 1/4 tsp black pepper and paprika. In a second shallow bowl beat the eggs with the milk until combined. In a third shallow dish combine the breadcrumbs with the grated lemon zest.

Coat the goujons

One at a time, dredge each fish strip in the seasoned flour, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press into the breadcrumbs to coat evenly. Place coated goujons on a tray and rest for 5–10 minutes to allow coating to adhere.

Cook the goujons

Heat a large frying pan over medium-high heat and add enough vegetable oil to cover the base (about 4–6 tbs). When oil is hot (you should see gentle shimmer; a breadcrumb thrown in should sizzle), add the goujons in a single layer without crowding. Fry 2–3 minutes per side until golden brown and cooked through (internal temperature ~63°C / 145°F) and the coating is crisp. Adjust heat as needed to avoid burning. Transfer to a wire rack or plate lined with paper towel and keep warm. If cooking in batches, add a little more oil between batches.

Finish

Squeeze lemon wedges over the goujons just before serving.

If making chips from fresh potatoes: peel (optional) and cut potatoes into 1–1.5 cm thick chips. Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly with a towel.

Two options to cook: oven or shallow-fry. - Oven (healthier): Preheat oven to 220°C (425°F). Toss dried potato chips with 2 tbs oil and 1 tsp salt on a baking tray in a single layer. Roast 25–30 minutes, turning once halfway, until golden and crisp. - Shallow-fry: Heat 4–6 tbs vegetable oil in a large frying pan over medium-high heat. Add chips in a single layer and fry, turning occasionally, until golden and cooked through, about 10–12 minutes. Drain on paper towel and season with salt immediately.

If using frozen chips, cook according to package instructions (oven typically 20–30 minutes at 200–220°C).

For peas: place frozen peas in a small saucepan with 2–3 tbs water. Cover and bring to a simmer for 3–4 minutes until heated through. Drain any excess water, add butter if using, season with a pinch of salt and stir to coat. For baked beans: heat the tin of baked beans in a small saucepan over low heat, stirring occasionally, until warmed through (about 5–7 minutes).

Mix mayonnaise, finely chopped dill pickle, chopped capers, lemon juice and chopped parsley in a small bowl. Taste and adjust seasoning. Chill until ready to serve.