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Homemade Fish Goujons

Homemade Fish Goujons

Serves 2 | with Tartare Sauce and Lemon Wedges
4.0(21)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
471 kcal
Protein
: 
29.2g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Cereals containing gluten
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Basa Fillets

(Contains: Fish)

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

1 unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

15 grams

Capers**

96 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

Energy (kJ)1970 kJ
Energy (kcal)471 kcal
Fat18.2 g
of which saturates2.6 g
Carbohydrate30.5 g
of which sugars3.7 g
Protein29.2 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Baking Tray

Instructions

PDF
Get Prepped
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pat the basa with kitchen paper to remove any excess moisture. Slice each basa fillet lengthways into 2cm wide strips and season with salt and pepper.

c) Crack the egg (see pantry for amount) into a medium bowl and whisk.

d) Put the breadcrumbs into another bowl, then season with salt (see pantry for amount) and pepper.

Bread your Fish Goujons
2

a) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated.

b) Transfer to a lined baking tray. 

c) Drizzle the fish fingers with a little oil, then bake on the middle shelf until the fish is cooked, 15-18 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre.

Make the Tartare Sauce
3

a) While the fish bakes, zest and quarter the lemon. Finely chop the parsley (stalks and all). Finely chop the capers.

b) In a small bowl, combine a pinch of lemon zest, the capers, mayonnaise and three quarters of the parsley. Season with salt and pepper, then squeeze in lemon juice to taste. This is your tartare sauce!

c) Once baked, add your fish goujons to a serving dish and sprinkle over the the remaining parsley.

d) Serve the tartare sauce on the side for dipping. Squeeze over any remaining lemon if you'd like.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The tartare sauce was particularly well-received, adding a tasty element to the dish.
  • Ease of prep: Some found the preparation a bit fiddly compared to using ready-battered fish.
  • Suggestions: Consider frying the fish goujons instead of baking for potentially better results.
  • Portions: Several reviewers mentioned wanting more breadcrumbs for a better coating.
AI-generated from customer reviews
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