Deep Fried Fish Goujons

1:08 am on 12 September 2009


  • 500gm fish goujons (small 5cm -8cm finger size pieces of fish)
    snapper, blue cod or gurnard is ideal


  • 2 eggs
  • pinch salt
  • pinch sugar
  • 100gm corn flour
  • 100gm custard powder

Seasoning mix:

  • 4 tbsp salt
  • 1 tbsp sugar
  • ½ tbsp 5 spice powder
  • ¼ tbsp ginger powder

  • oil for deep frying - canola or sunflower is recommended


Prepare the batter by first breaking the eggs into a bowl.

Add the salt and sugar and lightly whisk to combine all ingredients. The yolks and whites should be thoroughly mixed.

Add the fish goujons to the batter mix. Ensure that all of the fish is lightly coated in the batter mix.

Drain the fish in a colander to remove any excessive batter before placing into a clean bowl.

Sprinkle the sieved cornflour and custard powder over the fish. Toss the fish lightly in this mixture. The fish should be evenly coated and feel semi dry.

Remove each piece of fish from the bowl and shake off any excess flour. Place on paper towels ready for deep frying.

Deep fry the goujons in hot cooking oil (canola or sunflower oil is ideal) at 175C. The fish will take about 4-5 minutes to cook through completely.

Remove the fish from the fryer and drain on paper towels.

Combine all of the seasoning mix ingredients in a bowl. Lightly dust the goujons with this mix while they are still warm.

Serve immediately.