James Martin Plaice Goujons

These James Martin plaice goujons are crisp on the outside and beautifully flaky inside, with a clean, delicate fish flavour that feels light yet satisfying. They are quick to prepare, simple to cook, and ideal for a relaxed lunch or an easy supper. The coating turns golden and crunchy, while the plaice stays tender and moist. From start to finish, this recipe takes around 30 minutes and is suitable for confident beginners.

Ingredients

For the plaice goujons

• 500g plaice fillets, skinless
• 50g plain flour
• 2 large eggs
• 100g fresh breadcrumbs
• 1 tsp sea salt
• ½ tsp black pepper
• Zest of 1 lemon
• Vegetable oil, for frying

To serve

• Lemon wedges
• Tartar sauce or mayonnaise

How to Make James Martin Plaice Goujons

• Prepare the fish: Cut the plaice fillets into even strips and pat them dry. This helps the coating stick properly and keeps the goujons crisp.
• Set up the coating: Place the flour in one shallow bowl. Beat the eggs in another. Mix the breadcrumbs with lemon zest, salt, and pepper in a third bowl.
• Coat the goujons: Dust each strip lightly in flour, dip into the egg, then coat fully in breadcrumbs. Press gently so the crumbs adhere.
• Heat the oil: Heat a shallow layer of oil in a wide frying pan over medium heat until shimmering but not smoking.
• Cook until golden: Fry the goujons in batches for 2 to 3 minutes on each side until crisp, golden, and cooked through.
• Drain and serve: Lift out onto kitchen paper and serve immediately with lemon wedges.

Tips

How do I keep the goujons crisp?

Make sure the oil is hot before frying and avoid overcrowding the pan. Cook in batches for the best texture.

Can I bake these instead of frying?

Yes. Bake at 200°C or 180°C fan for about 15 minutes, turning once, until golden and cooked through.

What breadcrumbs work best?

Fresh breadcrumbs give a lighter, crisper finish, but panko breadcrumbs also work well.

Serving Suggestions

• Serve with chunky chips and peas
• Pair with a fresh green salad
• Add to soft wraps with lettuce and sauce
• Serve with homemade tartar sauce

Storage

Room temperature

These goujons are best eaten straight away and should not be left out for more than 1 hour.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in the oven to restore crispness.

Freezing

Freeze uncooked, breadcrumbed goujons for up to 1 month. Cook from frozen, adding a few extra minutes.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28g
• Protein: 26g
• Fat: 12g
• Saturated Fat: 2g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Plaice Goujons

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

people

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

320

kcal

30

minutes

Crispy plaice goujons coated in golden breadcrumbs and cooked until light, flaky, and perfectly crisp. An easy British fish dish ideal for lunch or supper.

Ingredients

• 500g plaice fillets, skinless

• 2 large eggs

• 50g plain flour

• 100g fresh breadcrumbs

• 1 tsp sea salt

• ½ tsp black pepper

• Zest of 1 lemon

• Vegetable oil, for frying

• Lemon wedges, to serve

Directions

• Slice the plaice fillets lengthways into even strips and pat dry with kitchen paper.
• Place the flour in one bowl, beat the eggs in a second bowl, and mix breadcrumbs with lemon zest, salt, and pepper in a third bowl.
• Dust each strip of plaice in flour, dip into egg, then coat evenly in the breadcrumbs.
• Heat a shallow layer of oil in a frying pan over medium heat.
• Fry the goujons for 2 to 3 minutes on each side until crisp and golden.
• Lift out and drain briefly on kitchen paper.
• Serve hot with lemon wedges and your choice of sides.

Notes

• Keep the oil at a steady heat to avoid greasy crumbs.
• Fresh breadcrumbs give the lightest texture.
• Serve immediately for best crunch.