Cod Goujons

The whole family will love these crispy cod goujons. They’re the perfect little finger food for kids and grown ups too and pair well with just about any dipping sauce you fancy. Goujons originated in France and are traditionally made with Sole. These cod derivatives are more like the ‘fish fingers’ from a box I grew up with minus all the preservatives. On a busy weeknight, we have them simply with peas and ketchup. They’re also great with a tin of baked beans, if you want to be British about.

For today’s post I baked the goujons, you can also pan fry. Both methods are described below. Each ones renders the goujon a little different, for taste purposes I’d say pan frying is better, but for me, baking just means less oil splatter and clean up!

Organic Ingredients: serves 4

1 1/2 Pounds Cod Fillet, cut into 2 inch strips leaving the thinner pieces (the tail) a little larger
2 Pastured Eggs, beaten well + 1 Tbsp. Soy Sauce
3 Tbsps. Extra Virgin Olive Oil for cooking
1/2 Tsp. Celtic Sea Salt to season fish
1/2 Tsp. Black Pepper to season fish

Flour Ingredients

1/2 Cup All purpose flour
1 Tsp. Celtic Sea Salt
1/2 Tsp. Black Pepper
1/2 Tsp. Onion Powder
1/4 Tsp. Turmeric
1/4 Tsp. Paprika

Breadcrumb Ingredients

1 Cup Breadcrumbs, I use fine, panko is good too
1/4 Tsp. Celtic Sea Salt
1/4 Tsp. Black Pepper
Extras
Lemon wedges, ketchup or tartar sauce to serve.

Method

Mix Flour Ingredients and set aside. Mix Breadcrumb Ingredients and set aside. Pat Cod well with paper towels to remove excess moisture. Season with Salt and Pepper evenly. Set up your work space so that you have your seasoned flour, seasoned breadcrumbs and seasoned egg mixture side by side. I like to place a bowl of water nearby to wash my fingers off while working. Place your sheet pan (with Olive Oil) nearby to place your coated goujons onto.

One by one dip your fish in the flour on all sides, shake off excess flour. Dip into egg mixture and finally breadcrumbs. Set aside. Once you’re done coating all your goujons you can bake or pan fry them.

To bake, drizzle 2 tablespoons Olive Oil on a sheet pan and spread evenly. Place your goujons in the pan single file and drizzle a little Olive Oil on top (approx 2 Tbsps). Bake in a 425f oven for approx. 13 minutes per side or until cooked through and crispy.

To fry, heat a large non stick pan with 3 tablespoons extra virgin olive oil to medium high heat. Cook your goujons of approx. 5 minutes per side or until cooked through. Lay on paper towels to remove excess oil before serving.

To serve, squeeze fresh Lemon Juice on top and sprinkle with some Celtic Sea Salt. Serve with Peas and ketchup or lemon wedges and tartar sauce.