Homemade Fish Goujons
 
Preparation time
Cooking time
Total time
 
A lovely fish goujon recipe that can be served as a family dinner, popped into 'newspaper' cups and served as a canapé, taken on a picnic as a snack or added to a fish finger sandwich.
Marissa:
Recipe type: Mains
Cuisine: British
Servings: 6-8
Ingredients
  • 4 small-medium cod, plaice, sole or hake fillets skinned, cut into 5cm x 2cm rectangles
  • 200g fresh white bread crumbs
  • handful of mixed fresh herbs: parsley, coriander, dill, chives and thyme
  • 1 egg beaten with milk to thin +- ¼ cup
  • +- ½ cup of plain flour
  • salt and pepper
  • sunflower oil to shallow fry
  • Homemade Tartar Sauce
  • 125ml Hellman's Mayonnaise
  • 1 Tablespoon finely chopped fresh chives
  • 1 Tablespoon finely chopped parsley
  • 3 mini cornichon finely chopped
  • ½ lemon, juiced
Method
  1. Mix the crumbs and the herbs together, choose herbs that your family enjoys.
  2. Beat the egg in a bowl and add a little milk to thin the egg to allow the fish to dip with ease.
  3. Add flour to another bowl.
  4. Place the herby bread crumbs into a pasta bowl (shallow with a lip).
  5. Wash and dry the fish well, season with salt and pepper.
  6. Dip the fish into the flour, then the egg and finally into the bread crumbs coating well.
  7. A good chef trick to remember is keep one hand for working with dry ingredients and one hand for dipping into the wet ingredients. That way you can make it to the end of the dipping session without having two hands that look like bears paws!
  8. Place the crumbed fish onto a tray or large plate.
  9. At this point the fish can be covered with grease proof paper and then cling wrapped and kept for a day before needed.
  10. Fry the fish in shallow oil but enough to come half way up each goujon.
  11. Cook until golden on each side, this only takes a couple of minutes.
  12. Homemade Tartar Sauce
  13. Mix all the ingredients together.
  14. Serve as a family meal with rice or chips and a salad.
  15. As a canapé placing a few goujons in a 'newspaper' cone with a wooden chip fork and a dollop of tartar sauce.
  16. Add the goujons to a wrap or sandwich.
  17. This recipe make +-45-60 goujons depending on the size of the cod fillets.
Tips
The amount of people you serve will depend on if this is for a canapé or main meal.
The 4 fillets I used fed my family of 4 for dinner and we had left overs to make two fish finger sandwiches.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/homemade-fish-goujons/