Fish Goujons Recipe | Fried Fish Fillets Recipe

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Fish Goujons Recipe | Fried Fish Fillets Recipe

Fish fillets or chicken fillets that are coated in flour batter or breadcrumbs and deep-fried are called Goujons. During my visit to East Europe, I ate this Slavic comfort food several times, I was amazed to get deep fried fish goujons with 2-3 sauces on different occasions.

I will suggest that you should away with frozen version and make your own fried fish fillets by you own and serve with sauces of your choice. It is best buffets starter and great dish for children’s party.


Use the suggested batter, with or without the cheese, whenever you like to eat fry fish fillet. This is light and crisp, just like authentic fish and chips dish from any well-known restaurant.



SERVES                 4



Fish Goujons Recipe | Fried Fish Fillets Recipe


400g fish fillets

Flour, a little

Cooking oil, for deep frying

Salt and black pepper

Dill sprigs, to garnish



For Batter


75g cup plain flour

25gparmesan cheese, grated

2/3 cup milk

1tsp bicarbonate of soda

1 egg, separated


For the Cream Sauce


4tbsp soured cream

4 tbsp mayonnaise

1 tbsp mixed fresh or dried herbs, chopped

½ tsp grated lemon rind



Preparation Method:

Fish Goujons Recipe | Fried Fish Fillets Recipe


To make the cream sauce, combine the soured cream, mayonnaise, herbs and lemon rind thoroughly, then place in the fridge to chill.


To make the batter, sift the flour into a bowl. Combine the other dry ingredients and some salt and whisk in the egg yolk and milk to give a thick yet smooth batter.  Then gradually add and whisk in 6 tbsp water.  Season and place in the fridge to chill.


Skin the fish and cut into thin strips of similar length. Season the flour with salt and pepper and then dip the fish fillet in the seasoned flour.


Whisk the egg white until stiff and gently mix into the batter until it is properly blended.


Heat oil in a large frying pan, Dip the floured fish fillet into the batter and drain off any excess. Drop into the heated oil.


Cook the fish into batches so that the fish fillets or goujons don’t stick to one another. Cook each batch for 3-4 minutes, turning once. When the fish turned golden and crisp, remove with a slotted spoon. Place it on the kitchen absorbent paper on a plate and keep warm in a low heated oven while cooking the remaining goujons or fish fillet.


Server hot, garnish with sprigs of your choice and present it with cream sauce.



Cook’s Tip:

Fish Goujons Recipe | Fried Fish Fillets Recipe

You can prepare with plaice or sole fillets or ant thicker fish as cod or haddock. You can use chicken meat also like, chicken fingers, chicken strips, chicken fillets, and chicken goujons.


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