Crispy Fish Goujons Recipe — Crunchy Baked or Fried Fish Sticks

An epicurean adventure to: France

These crispy, battered fish goujons are ideal finger food for your next gathering. Simple to prepare, they pair well with a dipping sauce of your choice and make a hit with toddlers and older kids alike.

Serve them alongside a healthy salad for lunch or as a family Friday-night treat with chips or spiced rice. Follow the easy 3-2-1 frying method below for reliably golden, crunchy goujons that rival your local chippy.

Fast facts – France

What’s to love about this goujon recipe

1. Ready in under 30 minutes.
2. Kids love it—think fish fingers but with whole strips of fish, great for family meals.
3. Very easy to make: follow the step-by-step guide and the 3-2-1 frying method.
4. Versatile: works as party appetizers or a main served with various sides and dips.
5. Egg-free and dairy-free.

Key ingredients and substitutions

See the recipe card at the bottom for the full ingredient list.

Fish

Choose a firm white fish. Cod or hake give that classic fish-and-chip flavour, but haddock, sole, plaice or basa all work well. If using supermarket packs, cut fillets lengthways to create evenly sized goujons. Adjust frying time for smaller or larger strips.

Soda water

Soda water in the batter produces a light, airy coating. Tonic can work in a pinch, but plain soda water is best.

Panko breadcrumbs

Use panko for a much crispier, lighter crust than standard breadcrumbs. Panko is usually found in the Asian aisle of supermarkets.

Oil

Use an oil with a high smoke point—sunflower, vegetable, maize or canola oil. Avoid olive oil for deep frying.

What’s our 3-2-1 method?

1. Fry the fish for three minutes, then turn them.
2. Fry for another two minutes, then turn again.
3. Fry for a final one minute.

Step-by-step instructions:

Prepping

1. Use a sharp knife to cut the fish into strips. For standard fillets, slicing lengthways yields well-sized goujons.
2. Pat the fish thoroughly with kitchen paper to remove surface moisture.
3. Line a plate with a double layer of kitchen paper to rest cooked goujons and absorb excess oil.
4. Spread half the panko crumbs on a plate or shallow dish and reserve the rest to top up later—this keeps crumbs dry and crisp.
5. In a large shallow bowl, mix plain flour, salt and black pepper with a fork.
6. Add soda water and whisk until the batter is smooth and lump-free.
7. Arrange your workstation left to right: fish, batter, panko crumbs.

Let’s make goujons!

1. Dip a fish strip into the batter, turning to coat it fully. Let excess batter drip off before placing it onto the crumbs.
2. Gently sprinkle crumbs onto the top side of the fish, then flip to coat the other side—this prevents the crumb bowl from becoming soggy and ensures a crisp coating.
3. Repeat until all strips are crumbed.
4. Heat about 3–4 cm of oil in a deep saucepan over medium-high heat so pieces are almost submerged.
5. Test the oil by dropping in a few crumbs—if they sizzle immediately, reduce the heat to medium and proceed.
6. Add the fish strips carefully to the hot oil away from you, frying in a single layer with space between pieces. Move them gently with tongs to prevent sticking.
7. Follow the 3-2-1 timing: cook 3 minutes, turn, 2 minutes, turn, then 1 minute until golden and crispy.
8. Use a slotted spoon to transfer cooked goujons to the prepared plate to drain. Repeat with remaining fish.

Top Tips

Ensure the fish is bone-dry

Pat fish thoroughly before cutting. Removing moisture helps the batter adhere and improves crispiness.

The best pot to use

A heavy-based cast-iron pot gives excellent heat regulation, but a sturdy stainless-steel pot also works. Choose a deep, roomy pot to reduce splatter and fry multiple goujons at once.

Setting up your workstation

Create a simple assembly line: fish, batter bowl, panko plate, stove with hot oil, and a plate with absorbent paper for the fried goujons.

Cook over a medium heat

Frying at medium heat ensures the coating crisps evenly without leaving the interior undercooked. Adjust heat as needed.

Check the fish before turning

Wait until the fish feels firmer before the first flip; fragile pieces may need a little extra time to set before turning.

Serving suggestions

• Serve as an appetiser with dips such as garlic mayo, lemon mayo, aioli, dill mayo, curry mayo, tartare, sweet chilli, Dijon or honey mustard.
• Accompany with lemon wedges and cornichons for a French touch.
• Make a goujon wrap with lettuce, gherkins and sauce.
• Serve with chips/fries, potato wedges, sweet potato wedges, or Parmentier potatoes.
• Offer mushy peas, a simple salad, flavoured rice, crusty bread or a cold pasta salad as sides.

Storage and reheating

These goujons are crispiest when eaten immediately. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 190°C (374°F) for 10–15 minutes or until heated through to restore crunch.

Firm white fish such as hake or cod are excellent and traditional choices. Sole is also commonly used in France and works beautifully.

Yes. Ensure fillets are fully defrosted and patted bone-dry before coating.

They are best hot, but leftovers are still tasty cold with a dipping sauce.

Yes. Add cayenne, chilli flakes, curry powder, paprika or garlic powder to the crumbs for heat and extra flavour.

Goujons are small strips of meat or fish, coated and deep-fried. They can also be baked for a lighter alternative.

Goujons have roots in France, where delicate strips of fish like sole were coated and fried. For a French-inspired serving, try Dijon mustard and cornichons alongside your goujons.

Pair your goujons with a refreshing non-alcoholic Rock Shandy or explore other quick dinner ideas like chicken rissoles, pea fritters or lemon chicken orzo pasta.

For appetisers to serve with your goujons, consider mini pork and chorizo sausage rolls or similar finger foods.