Crispy fish goujons

    1 hour 10 min

    You can use any white fish for these home-made fish fingers coated in a sesame seed crumb, so see what is on offer and buy the best of the day.

    181 people made this

    Serves: 4 

    • 450g firm white fish fillet, skinned
    • 3 tablespoons plain flour
    • 1/4 tsp cayenne pepper
    • 1 large egg, beaten
    • 80g fine, fresh white breadcrumbs
    • 2 tablespoons sesame seeds
    • salt and freshly ground black pepper
    • 25g butter, melted
    • Lemon and caper dip
    • 8 tablespoons mayonnaise
    • 1 teaspoon Dijon mustard
    • 1 tablespoon bottled capers, drained and chopped
    • finely grated zest and juice of 1/2 lemon

    Prep:55min  ›  Cook:15min  ›  Ready in:1hr10min 

    1. Cut the fish fillets across their width into thick, finger-like strips, about 2cm wide.
    2. In a shallow bowl, mix together the flour and cayenne with some salt and pepper to season.
    3. Put the egg in a separate bowl. Mix the breadcrumbs with the sesame seeds in a third bowl or on a plate.
    4. Toss the fish in the seasoned flour mixture, then dip each piece first in the beaten egg and then in the breadcrumbs. Place on a lightly oiled, non-stick, baking tray and chill for 30 minutes until required. Preheat the oven to 220°C (gas 7).
    5. For the dip, mix together the mayonnaise, mustard, capers and lemon juice. Season to taste, then cover and chill.
    6. Bake the goujons for 10 minutes, turning halfway through cooking. Brush with the melted butter and return to the oven for a further 5 minutes until golden and crispy. Serve immediately with the dip.


    Bread which is a day or two old is ideal for making breadcrumbs. To give the goujons a cheesy flavour, add 25g finely grated Parmesan to the breadcrumbs in place of the sesame seeds.

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    Reviews in English (5)


    This was a relatively simple recipe and the kids loved it. I used frozen white fish, which I was a bit worried it wouldn't work as they smelt a be high when I defrosted them, but it worked a treat. I also couldn't find any cayenne so went without. Next time I will be better prepared. This will be a regular now in our house.  -  23 Nov 2011


    Utterly delicious, and not a spot of fat on them as they're baked not fried. I made some with fresh pollack caught by husband in Portland harbour. For the breadcrumbs I used really old, unappealing freezer-burned white bread rolls, which I crushed to powder with a rolling pin inside a freezer bag. Absolutely delicious - the kids ate plateloads. Am now badgering 'im indoors to go out and catch more pollack asap so I can make a freezerful! Yum.  -  13 Sep 2010


    I made them, great success, I also made some onion rings in the same way served with a salad. Filled the element of Naughty but nice for the family.Used a Rice crumb and swapped Cayenne pepper for chip spice.  -  01 Nov 2015