Crunchy fish goujons and wedges

Crispy and golden on the outside, tender and flaky in the middle, these crunchy fish goujons make a brilliant weeknight family dinner. Serve them up with homemade wedges for fish and chips at home.

  • 25 mins preparation
  • 50 mins cooking
  • 10 mins marinating
  • Serves 4
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  • 1/4 cup plain flour
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 pinch cayenne pepper
  • 500 gram brushed potatoes, cut into wedges
Crunchy fish goujons
  • 1/2 cup plain flour
  • 1 egg, beaten
  • 2 tablespoon milk
  • 2 cup fresh (or dry) breadcrumbs
  • 1 teaspoon dried italian herbs
  • 500 gram boneless basa fillets, cut into fingers
  • oil, for shallow frying
  • 150 gram mixed salad leaves, to serve
  • aioli, to serve


Crunchy fish goujons and wedges
  • 1
    Preheat oven to moderate, 180°C. Line two oven trays with baking paper.
  • 2
    Make wedges: In a bowl, combine flour, spices and herbs. Season to taste. Add potatoes, tossing to coat. Shake off excess. Arrange on tray, spray with oil and bake 45-50 minutes.
  • 3
    Meanwhile, place flour, combined egg and milk and combined breadcrumbs and herbs into three bowls. Dust fish in flour, shaking off excess. Dip in egg mixture and roll in crumbs to coat. Transfer to tray. Chill 10 minutes.
  • 4
    In a large deep frying pan, heat oil on medium. Fry fish 1-2 minutes, each side, until golden and cooked through. Drain on paper towel. Serve with wedges, salad and aioli.

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