Goujons or goujonettes are narrow strips of fish cut from a fillet, often on the bias, then coated and cooked. They are commonly made from white fish such as sole or plaice, although other suitable firm fish may be used. The name is associated with the small, elongated shape of the portion and is frequently used for breaded or battered fish appetizers.
Remove skin and pin bones as required, then cut the fillet into even strips. The width and length should suit the intended portion and cooking method. Cutting on the bias can create longer, more attractive pieces from a fillet. Keep the strips chilled and dry the surface before coating so the breading or batter adheres properly.
Goujons may be coated in flour, egg and breadcrumbs, or dipped in a light batter before frying. A standard breading sequence helps create an even coating: dust off excess flour, coat fully in egg and press gently into the crumbs. Fry in oil at the temperature specified by the recipe and equipment, avoiding overcrowding so the oil temperature does not drop excessively.
Goujons are commonly deep-fried until golden and served as an appetizer, snack or main-course component with lemon, tartare sauce or another suitable accompaniment. They can also be served with a light herb mayonnaise, salad or composed seafood dish.
Example: cut sole into even goujons, coat in fine breadcrumbs and fry until crisp and cooked through. Serve with lemon and tartare sauce.
Chef’s tip: standardise the strip thickness so the fish cooks at the same rate. Keep raw fish chilled during preparation, avoid cross-contamination and cook thoroughly according to the product and your food-safety procedures.
Key distinction: Goujons are narrow fish strips; they are not a whole fish fillet or a large breaded fish portion.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
