Very wow, very quick.


  • For the Goujons:
  • 1 white fish fillet per person (sole/cod/hake)
  • 50g of cornflour
  • 2 eggs whisked
  • 100g of panko breadcrumbs if available but alternatively, white breadcrumbs will suffice
  • Seasoning
  • Enough sunflower oil or vegetable oil for deep frying
  • For the Salad:
  • 1 bulb of fennel
  • 2 eating apples (i suggest Granny Smith or Pink Ladies for crunchy acidity)
  • 6 radishes
  • 10g of finely chopped parsley
  • Juice of half a lemon
  • Drizzle of olive oil
  • Salt and black pepper
  • For the Dip
  • 3 tblsp good quality mayonnaise
  • Fresh dill, finely chopped
  • Zest and juice of 1/4 lemon
  • Salt and pepper, to taste


  • For the goujons, cut the fish fillets into long strips.
  • Put the cornflour into a shallow bowl and season with salt and pepper. Similarly, put the panko and whisked eggs into separate shallow bowls
  • Dip each goujon into the seasoned cornflour, coating it well, then the beaten egg, and finally the breadcrumbs.
  • Heat the oil in a saucepan. Check the oil is at the correct temperature by putting in a small piece of bread and when it sizzles and rises to the top, it's ready.
  • Fry the goujons for about 2 minutes, or until crisp and golden. Remove and place on kitchen paper to get rid of excess oil.
  • Serve with the following salad and dip!
  • For the salad, finely slice the fennel, apples (cored but with skin left on) and radishes into a bowl.
  • Add the parsley, lemon juice, seasoning and olive oil and serve.
  • For the dip, mix all ingredients in a small bowl and serve with goujons and salad. Perfect for dunking goujons into! YUM!

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