Crispy Fish Goujons Recipe

Ingredients

• 400 gfirm white fish fillets, such as cod or hake
• 200 gpanko breadcrumbs
• 220 gplain flour
• 2 teaspoonssalt
• a few grindsblack pepper
• 350 mlcold soda water
• enough to fill the saucepan 3–4 cm deepoil for frying
• 100 gmayonnaise
• 1 teaspooncrushed garlic
• 1 tablespoonlemon juice
• zest of half a lemonlemon
• 1 tablespoonchopped chives

Instructions

1. 1

   Cut the fish

   Slice the fish fillets into strips. With standard-sized cod or hake fillets, cutting each lengthways down the middle usually makes goujons of a suitable size.

2. 2

   Dry and prepare

   Pat the fish dry with kitchen paper. Line a clean plate with a double layer of kitchen paper for draining the cooked goujons.

3. 3

   Set out breadcrumbs

   Spread half the panko breadcrumbs on a plate or shallow dish, keeping the rest aside to top up as needed.

4. 4

   Mix the batter

   In a large, shallow bowl, combine the plain flour, salt and black pepper with a fork. Add the cold soda water and whisk until smooth and lump-free; the batter should coat the fish while still allowing excess to drip off.

5. 5

   Arrange the bowls

   Set the fish, batter and panko breadcrumbs in that order from left to right.

6. 6

   Coat each strip

   Dip a fish strip into the batter and turn it to coat fully. Lift it out and let excess batter drip back into the bowl, then place it on the breadcrumbs.

7. 7

   Add the panko

   With a clean hand, scatter breadcrumbs over the top of the fish before turning it to coat the other side. This helps keep the breadcrumb dish dry. Repeat with all the fish strips, topping up the panko as needed.

8. 8

   Heat the oil

   Pour oil to a depth of 3–4 cm into a deep, heavy-based saucepan and heat over medium-high heat. Drop in a few breadcrumbs to test it; if they sizzle straight away, the oil is ready. Turn the heat down to medium before adding the fish.

9. 9

   Fry the goujons

   Carefully lower the fish strips into the oil, placing them away from you to avoid splashes. Fry in a single layer with space between pieces, and gently move them with tongs just after adding so they do not stick to the bottom of the pan.

10. 10

    Turn and finish

    Fry for 3 minutes, then turn the goujons over. Fry for a further 2 minutes and turn them again, then cook for 1 final minute, or until golden, crisp and cooked through. Lift them out with a slotted spoon onto the kitchen-paper-lined plate and repeat with the remaining fish.

11. 11

    Mix the garlic mayo

    Put the mayonnaise, crushed garlic, lemon juice, lemon zest and chopped chives in a small bowl and mix until combined. Serve with the hot fish goujons.

What are fish goujons?

Goujons are slim strips of fish, coated and fried until crisp. They are a familiar British-style way to serve white fish, especially as a hand-held meal or a plate for sharing.

This version uses cold soda water in the batter and panko on the outside. The airy batter helps form a coating, while the larger, flaky crumbs give the fish a crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 683 calories, 30g protein, 79g carbs, 26g fat.

The panko and flour provide most of the carbohydrate, while the frying oil and mayonnaise contribute much of the fat. The fish supplies most of the protein. Pair a serving with salad or vegetables for a fresh, filling plate.

Choosing and preparing the fish

Fish choice: Firm white fish such as cod or hake holds its shape as you coat and fry the strips. Cut the fillets lengthways into evenly sized pieces so they cook at a similar pace.

Dry surface: Patting the fish with kitchen paper removes moisture that could thin the batter or make it harder for the coating to adhere.

Getting the coating right

Soda-water batter: Whisk the flour mixture and cold soda water until smooth, then check that the batter clings to the fish without forming a heavy layer. Let excess batter drip back into the bowl before moving each strip to the panko.

Crumb handling: Use one hand for the wet batter and a clean hand to scatter and turn the breadcrumbs. Keeping the crumb bowl dry helps the panko stay loose and easier to press onto the fish.

Frying safely and evenly

Oil depth: The recipe calls for 3–4 cm of oil in a deep, heavy-based saucepan. Test it with a few breadcrumbs; a prompt sizzle is the cue to lower the heat to medium before frying.

Batch size: Arrange the goujons in a single layer with gaps between them, and lower them into the oil away from you. Moving them gently with tongs soon after adding helps prevent them sticking to the pan.

Checking texture and doneness

Turning sequence: Fry the strips for 3 minutes, turn them, cook for 2 minutes, then turn them once more for the final minute. Use golden colour and a crisp coating as visual cues, and check that the fish is cooked through.

Draining: Lift the finished goujons with a slotted spoon and place them on the paper-lined plate. This catches excess oil while you fry the remaining fish.

Serving the goujons

Garlic mayo: Stir the mayonnaise with crushed garlic, lemon juice, lemon zest and chives while the fish fries. The lemon and herbs bring a bright, savoury note to the rich dip.

On the plate: Serve the goujons hot with the garlic mayo. A crisp salad or cooked vegetables can round out the meal, while chips make it a more substantial British-style supper.

Recipe notes & tips

• Keep the soda water cold so the batter is ready to use as soon as it is mixed.
• Set up the fish, batter and breadcrumbs in sequence before you start coating.
• Top up the panko from the reserved portion rather than putting all of it out at once.
• Fry in batches if needed, keeping each strip in a single layer with room around it.
• Have the draining plate ready before you lower the first goujons into the oil.
• Mix the garlic mayonnaise while the fish cooks so it is ready to serve.

Variations

• Try hake: Use firm hake fillets in place of cod for a similar style of goujon.
• Herby mayo: Add extra chopped chives to the garlic mayonnaise for a more pronounced herb flavour.
• More lemon: Serve with extra lemon wedges for a sharper finish.
• Spiced coating: Add a little paprika to the flour mixture for a gently spiced crumb.
• Serve as a sandwich: Tuck the goujons into a soft roll with lettuce and garlic mayo.

Common mistakes to avoid

• Wet fish: Pat the strips dry before battering so surface moisture does not interfere with the coating.
• Lumpy batter: Whisk the flour, salt, pepper and soda water until the mixture is smooth.
• Soggy breadcrumbs: Use a clean hand for the panko and keep the batter hand away from the crumb dish.
• Oil too cool: Wait for test breadcrumbs to sizzle straight away, then reduce the heat to medium before frying.
• Crowded pan: Fry in a single layer with gaps so the strips have room to cook evenly.
• Skipping the turns: Follow the 3-minute, 2-minute and final 1-minute frying sequence, turning the goujons as directed.

How to store

For the best crunch, serve the goujons straight after frying. Refrigerate leftovers in a covered container and eat within 2 days; reheat in an oven until hot and crisp, rather than in a microwave. Store the mayonnaise separately in the fridge.

Frequently asked questions