James Martin Plaice Goujons recipe elevates the humble fish finger into a gourmet treat. It is made with delicate fillets of fresh plaice, cut into strips and coated in a classic three-stage breadcrumb of seasoned flour, beaten egg, and crisp panko or fresh breadcrumbs. The result is golden, crunchy batons of fish that are incredibly tender and moist on the inside. They are perfect for a family-friendly Friday night dinner, a sophisticated finger food for parties, or the ultimate homemade fish sandwich.
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Why You Will Love This Plaice Goujons Recipe:
- Delicate Flavor: Plaice is a mild, sweet flatfish that appeals even to those who aren’t huge fans of “fishy” seafood.
- Superior Crunch: Using the pane (flour-egg-crumb) method ensures the coating sticks perfectly and fries up to a shatteringly crisp texture that beats frozen fish fingers every time.
- Quick Cooking: Because the fish strips are thin, they cook in just a few minutes, making this a lightning-fast meal.
- Kid-Friendly: The fun shape and crunch make this an excellent way to get children to eat fresh fish.
James Martin Plaice Goujons Ingredients
For the Goujons
- 500 g fresh plaice fillets, skinned
- 100 g plain flour, seasoned with salt and pepper
- 2 large eggs, beaten
- 150 g panko breadcrumbs (or fresh white breadcrumbs)
- Vegetable oil or sunflower oil (for shallow or deep frying)
- Lemon wedges (for serving)
For the Tartare Sauce (Optional but recommended)
- 200 ml mayonnaise
- 1 tbsp capers, chopped
- 1 tbsp gherkins, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
How To Make James Martin Plaice Goujons
- Prepare the fish: by checking the plaice fillets for any small pin bones and removing them with tweezers. Slice the fillets diagonally into strips about 2cm wide (goujons).
- Set up the station: by organizing three shallow bowls in a row. Place the seasoned flour in the first, the beaten eggs in the second, and the breadcrumbs in the third.
- Coat the fish: using the “wet hand, dry hand” method. Dip a strip of fish into the flour (dust off excess), then dip it into the egg (drain off excess), and finally press it firmly into the breadcrumbs to coat evenly. Place the breaded goujons on a clean plate.
- Heat the oil: in a large frying pan or deep fat fryer. If shallow frying, you need about 2cm of oil. Heat it to medium-high (approx 180°C/350°F). Test by dropping a breadcrumb in; if it sizzles immediately, it’s ready.
- Fry the goujons: in batches—do not overcrowd the pan. Fry for 2 to 3 minutes on each side until they are a deep golden brown and crisp.
- Drain and serve: by removing the goujons with a slotted spoon and placing them on kitchen paper to absorb excess oil. Sprinkle with a little sea salt while hot.
Recipe Tips
- Dry the fish: Pat the fish fillets dry with kitchen paper before starting. If the fish is wet, the flour won’t stick, and the coating will slide off during frying.
- Don’t overcrowd: Frying too many pieces at once lowers the oil temperature, resulting in greasy, soggy breadcrumbs rather than crisp ones.
- Panko power: For the ultimate crunch, use Panko breadcrumbs (Japanese style). They absorb less oil than fine breadcrumbs and stay crispier for longer.
- Season the flour: Don’t just rely on salt at the end. Season the flour generously with salt, white pepper, and perhaps a pinch of cayenne or paprika for extra flavor.
What To Serve With Plaice Goujons?
These Goujons are versatile. Serve them simply with a wedge of lemon and a pot of homemade tartare sauce for dipping. For a substantial meal, pair them with minted mushy peas and chips (fries). They also make a fantastic sandwich filling in a soft white roll with butter and crisp lettuce.
How To Store Leftovers Plaice Goujons?
- Refrigerate: Allow the goujons to cool completely, then store them in an airtight container lined with paper towels in the fridge for up to 2 days.
- Freeze: You can freeze the breaded (uncooked) goujons. Flash freeze them on a tray, then bag them up. Cook from frozen, adding a minute or two to the frying time. Cooked goujons can also be frozen but are less crisp when reheated.
How To Reheat Leftovers Plaice Goujons?
Important Rule: Avoid the microwave. Microwaving breaded fish will make the coating soggy, rubbery, and unappealing.
- Oven (Best Method): Preheat the oven to 200°C (400°F). Place the goujons on a wire rack over a baking sheet and bake for 10 to 12 minutes. This restores the crunch.
- Air Fryer: Place in the air fryer at 190°C (375°F) for 3 to 5 minutes.
FAQs
Yes, place the breaded goujons on a baking tray brushed with oil. Spray the tops with a little cooking oil spray. Bake at 200°C (400°F) for 12-15 minutes, turning halfway through. They will be drier than fried ones but healthier.
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Check Price: £12.50 »Absolutely, Lemon sole, cod, haddock, or even strips of chicken breast work perfectly with this method. Plaice is just a nice, quick-cooking option.
This usually happens if the fish was too wet before flouring, or if you didn’t shake off the excess flour before dipping in the egg. The layers need to bond tightly.
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Plaice Goujons Nutrition Facts
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 85mg
- Sodium: 280mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 26g
James Martin Plaice Goujons
Course: Main, Lunch, Dinner, AppetizersCuisine: Brtitish, AmericanDifficulty: Easy4
servings15
minutes6
minutes320
kcalJames Martin Plaice Goujons are the ultimate crispy fish fingers. Fresh plaice fillets are coated in seasoned flour, egg, and crunchy breadcrumbs. Fried until golden and served with tartare sauce. A quick, delicious seafood meal for the whole family.
Ingredients
- For the Goujons
500 g fresh plaice fillets, skinned
2 large eggs, beaten
100 g plain flour, seasoned with salt and pepper
150 g panko breadcrumbs (or fresh white breadcrumbs)
Vegetable oil or sunflower oil (for shallow or deep frying)
Lemon wedges (for serving)
- For the Tartare Sauce (Optional but recommended)
200 ml mayonnaise
1 tbsp capers, chopped
1 tbsp gherkins, finely chopped
1 tbsp fresh dill, chopped
1 tsp lemon juice
Directions
- Prepare the fish: by checking the plaice fillets for any small pin bones and removing them with tweezers. Slice the fillets diagonally into strips about 2cm wide (goujons).
- Set up the station: by organizing three shallow bowls in a row. Place the seasoned flour in the first, the beaten eggs in the second, and the breadcrumbs in the third.
- Coat the fish: using the “wet hand, dry hand” method. Dip a strip of fish into the flour (dust off excess), then dip it into the egg (drain off excess), and finally press it firmly into the breadcrumbs to coat evenly. Place the breaded goujons on a clean plate.
- Heat the oil: in a large frying pan or deep fat fryer. If shallow frying, you need about 2cm of oil. Heat it to medium-high (approx 180°C/350°F). Test by dropping a breadcrumb in; if it sizzles immediately, it’s ready.
- Fry the goujons: in batches—do not overcrowd the pan. Fry for 2 to 3 minutes on each side until they are a deep golden brown and crisp.
- Drain and serve: by removing the goujons with a slotted spoon and placing them on kitchen paper to absorb excess oil. Sprinkle with a little sea salt while hot.
Notes
- Dry the fish: Pat the fish fillets dry with kitchen paper before starting. If the fish is wet, the flour won’t stick, and the coating will slide off during frying.
Don’t overcrowd: Frying too many pieces at once lowers the oil temperature, resulting in greasy, soggy breadcrumbs rather than crisp ones.
Panko power: For the ultimate crunch, use Panko breadcrumbs (Japanese style). They absorb less oil than fine breadcrumbs and stay crispier for longer.
Season the flour: Don’t just rely on salt at the end. Season the flour generously with salt, white pepper, and perhaps a pinch of cayenne or paprika for extra flavor.
