Crispy Fish Goujons with Lemon Mayo
Ingredients
- • 600 g white fish fillets (cod or haddock)
- • 100 g all-purpose flour
- • 2 item eggs
- • 200 g breadcrumbs (panko preferred)
- • 5 ml paprika
- • 2.5 ml garlic powder
- • 5 ml salt
- • 2.5 ml black pepper
- • 500 ml vegetable oil for frying
- • 120 ml mayonnaise
- • 30 ml lemon juice
- • 5 ml lemon zest
Instructions
- 1
Pat the fish fillets dry with paper towels and cut into finger-sized strips, about 1 inch wide and 3-4 inches long.
- 2
Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, garlic powder, salt, and pepper in the third.
- 3
Dredge each fish strip in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in the seasoned breadcrumbs, pressing gently to help them adhere.
- 4
Heat oil in a large heavy-bottomed pan or deep fryer to 180°C (350°F). Test with a small piece of bread - it should sizzle and turn golden in about 30 seconds.
- 5
Fry the goujons in batches for 3-4 minutes, turning once, until golden brown and crispy. Don't overcrowd the pan.
- 6
Transfer cooked goujons to a plate lined with paper towels to drain excess oil.
- 7
While the fish cooks, prepare the lemon mayo by mixing mayonnaise with lemon juice and zest in a small bowl.
- 8
Serve the hot goujons immediately with the lemon mayo for dipping and extra lemon wedges on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These golden goujons are my go-to for turning fish skeptics into seafood lovers - the crispy coating and zesty lemon mayo make them irresistible. Perfect for a casual dinner or as party finger food, they're much easier than they look!"
