Breaded Fish Goujons with Monkfish

Fish goujons or nuggets, you could even call them scampi are gloriously crispy morsels, my version uses monkfish & has a mild curry flavour.

Monkfish is a pricy treat but if you wanted you could make these with any white fish, everything from cod to the much more affordable coley!

Fish Nuggets or Monkfish Scampi

A goujon is a piece of breaded or occasionally battered fish or meat, and these glorious monkfish nuggets join a recipe for baked chicken goujons here on my site.

The name goujon comes from the French language, and like the etymology of many food names, the history is a little “muddy”.

You could just as easily refer to these breaded morsels as scampi or even nuggets.

The use of monkfish in scampi is a well trodden path, it was once used as a substitute for scampi because it was cheaper. How times have changed because monkfish is now very much the premium option!

This is because it is a wonderfully firm fish with a texture closer to chicken tenderloin than cod, but it also has a beautiful fish flavour.

Its boldness also lends itself to being used in spicy dishes and the curry flavours I add to these goujons are a nod to my delicious monkfish curry.

Don’t worry if monkfish is too hefty a price to pay for some fancy fish nuggets, you can replace it with any firm white fish.

Frequently Asked Questions

Do I have to use monkfish?

No, but as you can see from the picture below it has the most incredible meaty texture that works so well.

However that does come at a cost, you can scale that back by using any other firm white fish. Halibut, hake, cod, Haddock, pollock or coley would all be great options.

At the time of writing that list of fish is presented in descending order of price.

Do I have to add the spices to the fish?

No not at all you can season the flour with salt and be done if you like. The spicing in this recipe is relatively mild and offers just a hint of background flavour.

Can I air fry or bake these fish nuggets?

Yes, however, the breadcrumbs will not get the same golden colour before the fish is perfectly cooked.

You could get around this by frying the bread crumbs first but that would defeat the purpose of air frying or baking.

Air fry at 200°C or 400°F for 10-12 minutes flipping halfway through. Bake at 220°C or 430°F for 12-15 minutes flipping halfway through.

What do you use to check the temperature of the oil?

When I am hallow frying I use a sugar thermometer to check the temperature of the oil.

Serving Suggestions

I’ve served these monkfish goujons with a classic accompaniment for fish, a classic tartar sauce and some air fryer potato wedges.

You could add some proper fried chippy chips or even some air fryer chips to keep that vibe going.

Some chip shop style curry sauce would also complement the mild curry flavours of the nuggets.

Salads and slaws are also a great pairing for this scampi style breaded fish. My samphire salad would be a match made in heaven as would this wonderfully colourful mayo-free coleslaw.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 30cm or 12″ saucepan.
• Oven, to keep the goujons warm whilst you batch fry. This is optional.
• Kitchen tongs or small spatula to flip the fish.
• Kitchen knife.
• Chopping board.
• Bowls and plates to breadcrumb the fish.
• Weighing scales and or measuring cups and spoons.
• Thermometer to check the oil temperature.