Fish goujons

    30 min

    Crispy, breaded strips of white fish. These are delicious simply served with salt and lemon. You could also serve them with a creamy lemon mayonnaise for dipping.


    Devon, England, UK
    12 people made this

    Serves: 2 

    • 60g plain flour, for dusting
    • 3 eggs, beaten
    • 100g fresh breadcrumbs
    • 500g fish fillets, such as sole or plaice, sliced into strips
    • Vegetable oil, for deep-frying in pan
    • Salt, to serve
    • Lemon wedges, to serve

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Sprinkle flour on a shallow plate, place the beaten eggs in a wide bowl and place the breadcrumbs into a deep bowl. Arrange the bowls in a row so you can work in order of flour-egg-breadcrumbs.
    2. Heat about 1cm of oil in a deep frying pan over medium heat.
    3. Take each strip of fish, coat evenly with flour, then dip into the beaten egg mixture. Remove and place in bowl of breadcrumbs; roll to completely coat the fish in breadcrumbs.
    4. Fry the fish goujons in hot oil for 5 minutes on each side, until golden brown and evenly cooked.
    5. Remove and place on kitchen paper to absorb any excess oil. Sprinkle with salt and serve with lemon wedges.

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