Goujonettes de Poisson — Breaded Fish Strips

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Goujonettes are finger-sized strips of fish fillet (typically sole, whiting, or plaice), cut on the bias, breaded à l'anglaise, and deep-fried until golden and crisp. The name derives from goujon (gudgeon), a small freshwater fish traditionally fried whole — the strips mimic the size and shape. The technique showcases the poissonnier's knife work and mastery of the frying station. Cut fillets diagonally across the grain into strips approximately 8cm × 2cm × 1cm — the bias cut maximises surface area for coating and ensures tenderness. The paner à l'anglaise (English-style breading) follows the strict three-stage sequence: seasoned flour (which absorbs surface moisture and provides adhesion), beaten egg wash (with a teaspoon of oil for flexibility and a pinch of salt), and fine white breadcrumbs (fresh mie de pain passed through a drum sieve, or Japanese panko for extra crunch). Each stage must fully coat the strip with no gaps. Press the crumbs gently but firmly. The strips are deep-fried at 180°C in neutral oil or, classically, clarified butter for 2-3 minutes until deep golden. At this temperature, the Maillard reaction produces the characteristic colour and flavour in the crust while the interior reaches 62°C — just cooked through while remaining moist. Drain on a wire rack (never paper towels, which trap steam and soften the crust), season with fine salt immediately, and serve on a napkin-lined plate with fried parsley and sauce tartare or lemon wedges. Timing is everything — goujonettes must reach the table within 60 seconds of leaving the oil.

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