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Looking for a crowd-pleasing fish dish that’s easier to make than you might think? These haddock goujons are a fresh take on the classic fish and chips we all grew up with. They’re perfect for those evenings when you want something that feels special but doesn’t require hours in the kitchen. Plus, they’re a great way to get kids excited about eating fish – think of them as homemade fish sticks that actually taste like real fish! With just a few simple ingredients and some basic cooking skills, you’ll have a dinner that everyone at the table will want seconds of.
Suggestions for Ingredient Substitution
Haddock can be replaced with cod, pollock, or tilapia for similar white fish options with mild flavors. These alternatives maintain the dish’s texture and protein content while accommodating different seafood preferences or availability. For a plant-based version, firm tofu can be used, though it will require additional seasoning to mimic the fish flavor.
Panko breadcrumbs can be substituted with regular breadcrumbs, crushed cornflakes, or almond meal for a gluten-free option. Adjust the quantity slightly as these alternatives may have different absorption rates. For a low-carb version, consider using crushed pork rinds or a mixture of almond flour and grated Parmesan cheese.
Greek yogurt can be swapped with coconut yogurt or cashew cream for a dairy-free alternative. These options provide a similar creamy texture and tangy flavor. If using a non-dairy substitute, add a squeeze of lemon juice to enhance the tartness. For a higher protein content, consider using skyr or strained regular yogurt instead.
| Preparation Time | 30-60 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 40-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 50-60 g
- Carbohydrates: 40-50 g
Ingredients
- 400g haddock fillet, skin removed
- Salt
- 100g panko breadcrumbs
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry mustard powder
- 2 tablespoons olive oil, with extra for coating the baking tray
- Plain flour, for coating
- 1 large egg
- 1 teaspoon prepared mustard
- 2 small cucumbers
- 1/2 teaspoon sugar
- A generous bunch of mixed herbs: dill, parsley, and mint
- 4 tablespoons greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- Freshly cracked black pepper
- Juice from 1/2 a lemon
Step 1: Salt the Fish
Begin by sprinkling the fish fillets with salt liberally.
Place them in the fridge for 15-30 minutes to help firm up the texture of the fish.
This step ensures the fish holds up well during the cooking process.
Step 2: Prepare the Tzatziki Cucumbers
In the meantime, peel and finely dice the cucumbers for the tzatziki sauce.
Toss the cucumber pieces with ½ teaspoon of salt and ½ teaspoon of sugar in a small bowl or a sieve set over a bowl.
This helps draw out excess moisture, leaving the cucumbers nice and crisp.
Step 3: Toast and Season the Breadcrumbs
In a dry frying pan, toast the panko breadcrumbs by tossing them frequently for about 10 minutes or until uniformly golden.
Stir in ½ teaspoon of salt, ½ teaspoon of black pepper, mustard powder, and a bit of olive oil for flavor.
Allow the toasted breadcrumbs to cool in the pan.
Step 4: Prepare and Cut the Fish
Remove the fish from the fridge, rinse off the salt under cold running water, and pat the fillets dry with kitchen towels.
Cut the fish into finger-sized chunks to create the perfect size for goujons.
Step 5: Bread the Fish Goujons
Get ready to bread the fish by preparing three shallow dishes: one with flour, one with beaten egg mixed with mustard, and the last with the toasted breadcrumbs (you can leave them in the frying pan to save on dishes).
Dredge the haddock pieces through the flour, shaking off any excess.
Dip each piece into the egg mixture, ensuring they are well-coated, then thoroughly coat them in the breadcrumbs.
Place all the breaded goujons on a tray lined with paper towels and chill in the fridge for 15-30 minutes to set the coating.
Step 6: Preheat the Oven
While the goujons are chilling, preheat the oven to 220°F (approximately 104°C).
This ensures it will be at the right temperature by the time you’re ready to bake the goujons.
