Goujon (food)

Goujon is a type of food preparation that involves cutting fish or meat into long, thin strips, then breading and deep frying them. The term is derived from the French word goujon, which refers to a small fish. Goujons are commonly served as an appetizer or a snack, and are particularly popular in French cuisine and British cuisine.

History

The term goujon has been used in French cuisine since at least the 19th century. It originally referred to a small, freshwater fish that was often fried and served as a snack. Over time, the term came to be used more broadly to refer to any small, fried strips of fish or meat.

Preparation

To prepare goujons, a piece of fish or meat is first cut into long, thin strips. These strips are then coated in breadcrumbs or batter, and deep fried until they are golden brown and crispy. The coating helps to seal in the moisture of the meat or fish, resulting in a tender, juicy interior and a crunchy exterior.

Goujons can be made from a variety of meats, including chicken, pork, and beef. However, they are most commonly made from white fish, such as cod, haddock, or pollock. The fish is typically skinless and boneless, and is cut into strips that are about the size of a finger.

Serving

Goujons are typically served as an appetizer or a snack. They are often accompanied by a dipping sauce, such as tartare sauce, ketchup, or mayonnaise. In addition, they may be served with a side of French fries or a salad.

In British cuisine, fish goujons are a popular choice for fish and chips, a traditional dish that consists of fried fish and French fries. In French cuisine, they are often served as a starter, or as part of a plat du jour (dish of the day).

See also

• Fish and chips
• French fries
• French cuisine
• British cuisine

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