Crispy Fish Goujons with Zingy Fennel and Apple Salad and a Lemon and Dill Dip

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


  1. For the goujons, cut the fish fillets into long strips.
  2. Put the cornflour into a shallow bowl and season with salt and pepper. Similarly, put the panko and whisked eggs into separate shallow bowls
  3. Dip each goujon into the seasoned cornflour, coating it well, then the beaten egg, and finally the breadcrumbs.
  4. 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.
  5. Fry the goujons for about 2 minutes, or until crisp and golden. Remove and place on kitchen paper to get rid of excess oil.
  6. Serve with the following salad and dip!
  7. For the salad, finely slice the fennel, apples (cored but with skin left on) and radishes into a bowl.
  8. Add the parsley, lemon juice, seasoning and olive oil and serve.
  9. 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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