Archive of BBC Food Recipes

Fish goujons and tartare sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Homemade fish nuggets make a fun children’s tea or great snack food for guests, with a delicious, freshly made tartare sauce.


  1. For the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C or until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: Hot oil can be dangerous. Don't leave unattended).

  2. Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated.

  3. Cook in the deep-fat fryer for 2-3 minutes until golden-brown.

  4. For the tartare sauce, whisk the egg yolks and vinegar together in a bowl.

  5. Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light.

  6. Stir in the capers, gherkins, shallot and herbs. Season, to taste, with salt and pepper and a squeeze of lemon juice.

  7. Serve the fish goujons with the tartare sauce and lemon wedges.


For the fish goujons

  • 1 plaice or lemon sole, filleted, skinned and cut into strips
  • 75g/2½oz plain flour
  • 2 free-range eggs
  • 150g/5½oz panko breadcrumbs

For the tartare sauce

  • 3 free-range egg yolks
  • 2 tbsp cider vinegar
  • 300ml/10fl oz rapeseed oil
  • 110g/4oz capers
  • 150g/5½oz gherkins, chopped
  • ½ shallot, finely chopped
  • 1 small bunch fresh dill, chopped
  • 2 tbsp chopped fresh flatleaf parsley
  • 1 lemon, cut into wedges, to serve
  • salt and freshly ground black pepper

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Fish goujons and tartare sauce

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Dairy, eggs and chilled

Meat, fish and poultry

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