Guide to Goujons: How to Make and Serve Goujons

Goujons are small strips of fish fillets breaded and fried until crispy. “Goujons” comes from the French word “Gudgeon,” meaning freshwater fish. Cooks often use sole, catfish, or swai fish fillets to make goujons. You can also make goujons using chicken breast meat—chicken goujons are similar to chicken tenders. Popular dipping sauces for fish and chicken goujons include tartare sauce, chimichurri sauce, mustard, ketchup, or a spritz of lemon.

Goujons and Britsh fish and chips are both fried fish dishes, but there are some key differences. British fried fish is battered, whereas goujons feature a coating of breadcrumbs. Fish and chips recipes are traditionally made with whole fillets, while goujons use fresh fillets cut into narrow strips.

Goujons are traditionally a French dish made with fresh sole, cut into narrow strips. To prepare French goujons, dip sole strips in butter or egg yolk, then cover in breadcrumbs seasoned with salt and pepper, and fry the fish pieces in oil. You can serve French-style goujons with Dijon mustard and cornichons.

When the French settled in Louisiana, goujons were adapted into Cajun cuisine. Cajun goujons are made with catfish—goujon has become synonymous with catfish. The breadcrumbs in Cajun goujon are seasoned with salt, black pepper, and red pepper flakes or chili oil. Cajun fish goujons are usually served with fries or potato wedges.

When making goujons, consider the following tips and ingredient substitutions:

1. 1. Swap the fish for chicken pieces. Goujons are typically made with white fish filets, but you can use the goujon technique with chicken breast pieces.
2. 2. Experiment with seasonings. Breading for goujons typically includes flour and panko breadcrumbs with salt, pepper, garlic powder, and paprika. Chicken goujons recipes often include Parmesan cheese in the mixture.
3. 3. Make them crispier. You can brush olive oil or vegetable oil over the fish pieces while baking to make them even crispier.
4. 4. Pair with different sides. You can serve goujons as a main course with a side of potato wedges, coleslaw, or salad.

Follow the step-by-step guide below for how to make fish goujon or crispy chicken goujons:

1. 1. Prepare your protein. Cut a white fish filet or a piece of chicken breast into thin strips.
2. 2. Combine seasonings for breading. Place plain flour in one bowl and panko breadcrumbs in another bowl. Add half a tablespoon of salt, pepper, garlic powder, and paprika to each bowl and stir to combine. For additional flavor, add Parmesan cheese to the mixture.
3. 3. Whisk the eggs. Whisk two eggs in a bowl.
4. 4. Bread the meat. Put the fish or chicken strips in the flour, tossing to combine. Then, put the strips in the second bowl with the beaten egg, turning to combine. Lastly, put the strips in the third bowl with panko breadcrumbs.
5. 5. Fry the goujons. Cover a skillet in vegetable oil, then add the goujons to the oil. Fry for 7 minutes per side for chicken and 5 minutes per side for the fish. Fry the pieces in batches to avoid overcrowding the pan.
6. 6. Try oven-baked goujons. Alternatively, you can bake the breaded fish on a rack, in a baking tray. Preheat the oven to 400 degrees Fahrenheit and bake fish goujons for 10 to 15 minutes, until golden brown. If preparing chicken goujons, cook for 20 to 25 minutes. Cooking time will vary depending on the thickness of the meat.

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