Japanese-style Fish Goujons

Japanese-style Fish Goujons

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To serve – 2

Great fish fingers – could even serve in sandwiches for a fast lunch.

Preparation time- 4 minutes
Cooking time – 6 minutes


150 ml/ ¼ pint sunflower oil 200 g/7 oz cod or haddock loins 25 g/1 oz cornflour 1 egg, beaten 100 g/3½ oz dried panko breadcrumbs Salt and pepper Lemon wedges to serve


  1. Cut the fish into 1 cm/ ½ in strips and season to taste. Place the cornflour, egg and breadcrumbs in 3 separate shallow bowls, then dip the fish pieces first in the cornflour, then in the egg and finally in the breadcrumbs to coat them and spread out on a large plate or baking sheet.
  2. Meanwhile, heat the oil in a deep fat fryer, or deep heavy-based saucepan to 180’C/350’F or until a cube of bread browns in 15 seconds.
  3. Cook the fish in the hot oil for 3-4 minutes until golden brown, then remove with a slotted spoon and drain on kitchen paper. Serve the crispy fish immediately with a spicy mayonnaise and some lemon wedges.

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