Fresh Fish Goujons With Tartare Sauce
Homemade fresh fish goujons with tartare sauce make an excellent first course or sharing snack. It's like making your own fish fingers, but fancy.
Equipment
- 1 fish filleting knife
- 3 bowls for breadcrumbing
- 1 thermometer to measure the oil temperature if not using a fryer
Ingredients
Fish goujons
- 2 white fish fillets e.g plaice, cod etc
- salt and pepper
Breadcrumb coating
- 1 egg beaten
- 90 grams (1.5 cups) panko breadcrumbs or regular breadcrumbs
- 125 grams (1 cups) all purpose flour (plain flour)
- Neutral oil for deep frying e.g., canola or vegetable oil
Tartare sauce
- 100 ml (½ cups) mayonnaise
- 1 tablespoon parsley
- 2 tablespoon tarragon
- 1 shallot
- 3 pickles small gherkins/cornichons
- 2 tablespoon capers
- ½ lemon (juice and zest)
- salt and pepper
Instructions
How to prepare fish goujons
- Skin the fish fillets by placing them skin side down on a clean surface and making an angled cut towards the skin through the flesh. Hold the flesh of the fillet up as you slice the knife flat between the flesh and the skin to remove it.
- Pat the skinned fish fillets dry with paper towels, then cut them into thin strips and season with salt and pepper.
How to breadcrumb fish goujons
- Take 3 bowls and place flour into one, beaten egg into another, and breadcrumbs into the third.
- Dredge the fish goujons in the flour to completely coat every surface. Then dip them into the beaten egg, and then toss them in breadcrumbs to coat entirely.
How to deep fry fish goujons
- Heat the fryer to 180℃/355℉ or heat oil in a saucepan until it reaches this temperature.
- Deep fry fish goujons, 2-3 at a time, then remove to a plate lined with kitchen paper. If you are cooking a large batch, place deep-fried fish goujons on an oven tray in a low oven at 150℃/300℉ to keep them warm.
- Make the tartare sauce by mixing mayonnaise with lemon juice, zest, capers, chopped herbs, diced shallots, diced pickles, and season with salt and pepper.
Notes
If you do not have a deep fryer, you can deep fry in a saucepan, but I highly recommend using a thermometer to make sure the oil is at the right temperature.
Alternatively, shallow fry fish goujons in a frying pan, but you won't get such an even coloring.
These goujons are best served fresh, the panko coating can go soggy if you refrigerate them once cooked. To make them ahead of time, breadcrumb them and then refrigerate or freeze them in a ziplock bag until you are ready to fry.
Nutrition
Calories: 246kcalCarbohydrates: 16gProtein: 21gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 47mgSodium: 719mgPotassium: 493mgFiber: 2gSugar: 2gVitamin A: 337IUVitamin C: 12mgCalcium: 108mgIron: 3mg
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