Fish Goujons Recipe

Fish goujons or nuggets made with monkfish served with tartar sauce and air fryer wedges.

Fish Goujons Recipe

Fish nuggets may sound a little "infantile", but these monkfish goujons are a gloriously grown-up and utterly delicious take on a childhood favourite!

Course Main Course

Cuisine European

Keyword fish goujons, fish nuggets, monkfish scampi

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 465kcal

Author Brian Jones

Ingredients

400 g Firm White Fish 14oz (I use monkfish)
1 Large Egg
3 tablespoon Flour
2 teaspoon Onion Salt
1 tablespoon Mild Curry Powder
50 g Coarse Dried Breadcrumbs ½ Cup
Oil for Frying

Instructions

Cut the fish into 35-40mm (1½-1¾) chunks.
Lightly beat the eggs in a bowl.
Place flour, onion salt and curry powder on a plate and mix them well.
Add the breadcrumbs to a plate.
I like to add these a little at a time as I am breading the fish nuggets to prevent them from "gunking" up.
Dip the fish into the flour mix, then into the egg and finally into the breadcrumbs.
Heat the 1-1.5cm (½") oil in a 30cm or 12" frying pan to around 170°C or 340°F and batch fry the fish until it is golden brown, this will take 1-2 minutes on each side.
Do not overstuff the pan, 2-3 batches are required to cook the fish, you can keep it warm in a moderate oven whilst you finish.

Nutrition