📝 About This Recipe
Elevate the humble fish stick into a gourmet finger food experience with these hand-cut Atlantic cod goujons. Encased in a double-dredged, seasoned Panko crust, these bites offer a satisfying crunch that yields to flaky, buttery fish inside. Perfect for little hands and sophisticated palates alike, this recipe transforms a freezer staple into a fresh, nutrient-dense meal that makes weeknight dining feel like a seaside treat.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Cod Fillets (skinless and boneless, patted dry)
- 1 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-Purpose Flour (for the first dredge)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Paprika (sweet or smoked)
- 2 Large Eggs (beaten well)
- 2 cups Panko Breadcrumbs (Japanese style for extra crunch)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 teaspoon Dried Parsley
The Creamy Dip
- 1/2 cup Mayonnaise (full fat for best flavor)
- 2 tablespoons Dill Pickles (finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Fresh Dill (chopped)
Cooking Oil
- 1/2 cup Neutral Oil (Canola, Grapeseed, or Vegetable oil)
👨🍳 Instructions
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1
Start by preparing the fish. Use a sharp knife to cut the cod fillets into uniform strips, roughly 3 inches long and 3/4 inch wide. This ensures they cook evenly.
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2
Pat the fish strips very dry with paper towels. Removing excess moisture is the secret to getting the breading to stick perfectly.
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3
Set up your dredging station with three shallow bowls. In the first bowl, whisk together the flour, garlic powder, paprika, salt, and pepper.
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4
In the second bowl, crack the eggs and whisk them thoroughly until no streaks of white remain.
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5
In the third bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and dried parsley. Mix well to distribute the cheese.
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6
Take a piece of fish and coat it lightly in the flour mixture, shaking off any excess. It should have a thin, even dusting.
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7
Dip the floured fish into the egg wash, ensuring all sides are wet, then let the excess drip off.
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8
Press the fish firmly into the Panko mixture. Use your fingers to press the crumbs onto the fish to ensure a thick, crunchy coating.
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9
Place the breaded goujons on a wire rack or a clean plate. Repeat with the remaining fish strips.
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10
In a small bowl, whisk together the mayonnaise, minced pickles, lemon juice, and fresh dill to create the tartar sauce. Set aside in the fridge.
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11
Heat the oil in a large non-stick skillet over medium-high heat. You'll know it's ready when a single breadcrumb sizzles instantly upon contact.
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12
Carefully place 6-8 fish strips into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy breading.
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13
Fry for 3-4 minutes per side, turning carefully with tongs, until the crust is a deep golden brown and the fish is opaque and flaky.
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14
Transfer the cooked goujons to a plate lined with paper towels to drain any excess oil. Sprinkle with a tiny pinch of salt while still hot.
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15
Serve immediately while piping hot with the chilled tartar sauce on the side.
💡 Chef's Tips
Always pat the fish dry before breading; moisture is the enemy of a crispy crust. If you have time, let the breaded fish rest in the fridge for 15 minutes before frying to help the coating adhere. For a healthier version, you can bake these at 400°F (200°C) for 12-15 minutes on a parchment-lined tray sprayed with oil. You can substitute Cod with Haddock, Pollock, or Tilapia if preferred. To keep the first batch warm while you fry the second, place them on a rack in a 200°F oven.
🍽️ Serving Suggestions
Serve alongside oven-baked sweet potato wedges for a colorful 'Fish & Chips' vibe. A side of minted mushy peas adds a classic British touch that kids surprisingly love. Pair with a crisp apple juice or a sparkling lemonade for a refreshing contrast. Add a few lemon wedges on the plate for an extra squeeze of brightness. For a fun presentation, serve them in a paper cone lined with greaseproof paper.