📝 About This Recipe
These homemade fish goujons are the ultimate upgrade to the frozen fish stick, featuring flaky white fish hand-breaded in a seasoned panko crust for a crunch that kids absolutely love. By using fresh cod or haddock and baking them to golden perfection, you're providing a protein-packed meal that is both nutritious and incredibly satisfying. It’s a playful, finger-food friendly dinner that bridges the gap between 'kid-food' and gourmet home cooking.
🥗 Ingredients
The Fish
- 500 grams Fresh Cod or Haddock Fillets (skinless and boneless, patted dry)
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 lemon Lemon Juice (just a squeeze for freshness)
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten well)
- 1.5 cups Panko Breadcrumbs (for extra crunch)
- 1/4 cup Parmesan Cheese (finely grated)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Sweet Paprika (adds color without heat)
- 1 bottle Olive Oil Spray (for a golden finish)
Magic Dipping Sauce
- 1/2 cup Mayonnaise (full fat for best flavor)
- 2 tablespoons Greek Yogurt (adds a healthy tang)
- 1 teaspoon Mild Yellow Mustard
- 1 teaspoon Honey (to balance the flavors)
- 1/2 teaspoon Dried Parsley (finely rubbed)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper. For the crispiest results, place a wire cooling rack on top of the baking sheet.
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2
Slice the fish fillets into 'goujons' (strips) about 2cm wide and 8cm long. Try to keep them uniform in size so they cook evenly.
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3
Place the fish strips on a plate, pat them very dry with paper towels, and season lightly with salt and a tiny squeeze of lemon juice.
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4
Set up three shallow bowls for your breading station. In the first bowl, place the flour. In the second, whisk the eggs with a teaspoon of water.
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5
In the third bowl, mix the panko breadcrumbs, grated parmesan, garlic powder, and sweet paprika until well combined.
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6
Take a piece of fish and coat it lightly in the flour, shaking off any excess. It should look dusty, not caked.
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7
Dip the floured fish into the egg wash, ensuring it is completely submerged and coated.
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8
Place the fish into the panko mixture. Use your other hand (the 'dry' hand) to press the crumbs firmly onto the fish so they stick well.
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9
Arrange the goujons on the wire rack (or parchment paper), leaving space between each piece for air to circulate.
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10
Lightly spray the tops of the goujons with olive oil spray. This is the secret to getting that deep fried golden color in the oven.
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11
Bake for 12-15 minutes, turning halfway through and giving another light spray of oil, until the breadcrumbs are golden brown and the fish flakes easily with a fork.
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12
While the fish is baking, whisk together the mayonnaise, Greek yogurt, mustard, honey, and parsley in a small bowl to create the Magic Dipping Sauce.
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13
Remove the goujons from the oven and let them rest for 2 minutes—this helps the crust set so it stays crunchy.
💡 Chef's Tips
Always pat the fish dry before breading; moisture is the enemy of a crispy crust. Use one hand for 'wet' ingredients and the other for 'dry' to avoid your fingers becoming breaded clubs. If your kids are sensitive to green bits, swap the parsley in the sauce for a pinch of onion powder. You can substitute the fish for chicken breast strips using the exact same method and timing. Store leftovers in an airtight container and reheat in an air fryer or oven to maintain the crunch.
🍽️ Serving Suggestions
Serve alongside sweet potato wedges for a colorful and nutritious 'Fish and Chips' vibe. Pair with a side of minted mushy peas or steamed broccoli florets to get those greens in. Offer a 'tasting flight' of dips including the Magic Sauce, ketchup, and a little tartar sauce. Serve inside warm mini-tortillas with shredded lettuce for 'Fish Stick Tacos'. A cold glass of apple juice or sparkling water with a slice of lemon makes a perfect refreshing pairing.