Cod / Lemon Sole Goujons
Updated: Apr 15
Crispy, light and very moreish a great way to enjoy fresh fish. Quick, simple and easy to make these goujons work well with Cod or Lemon Sole, but use whatever you can get fresh. Avoid frozen fish if you can as it won't deliver the right result. Serve with Skinny Fries, fresh peas, lemon wedges and tartare sauce, amazing!
Full Recipe Below and #YouTube Video out soon:
Cod or Lemon Sole Fillets (fresh not frozen!)
Free Range Eggs
Sunflower or Vegetable Oil for Frying (or deep fat fryer)
The key to this dish is fresh fish! And it works well with either cod or lemon sole. Take your fillets out of the fridge a few mins before cooking, patting them dry. Remove the skin, season and cut into small fish finger-shaped portions (goujons). Take two plates and a bowl, put plain flour onto the first plate, season with rock salt and pepper and mix well. Crack 2 eggs into the bowl and whisk, finally, pop your panko breadcrumbs onto the remaining plate, season well with rock salt, pepper and mix.
Take the goujons and cover them in the seasoned flour, then dip into the egg, coating well and finally into the panko, ensuring they are fully covered. Complete this process for the rest of the goujons, and heat your oil up to 180c.
Fry the goujons in small batches for around 3-4 mins or until golden, crispy and floating on the top of the oil. If you are cooking multiple batches you can set your oven to 75c to hot hold the goujons until ready to serve.
Serve the goujons with crispy, salty skinny fries, fresh garden peas and a wedge of lemon. Enjoy!