Goujon

Goujon A goujon is a small strip of fish or chicken, typically breaded and fried. The term is derived from the French word for "small fish" and is commonly used in culinary contexts to describe a specific preparation style. Goujons are often served as appetizers or as part of a main course, accompanied by various dipping sauces.

Preparation

Goujons are usually made by cutting fish or chicken into thin strips. These strips are then coated in flour, egg wash, and breadcrumbs before being fried until golden brown. The breading can be seasoned with various herbs and spices to enhance the flavor. Common seasonings include salt, pepper, garlic powder, and paprika.

Types of Goujons

• Fish Goujons: Typically made from white fish such as cod, haddock, or sole.
• Chicken Goujons: Made from chicken breast, cut into strips.

Serving Suggestions

Goujons are often served with a variety of dipping sauces, such as tartar sauce, aioli, or sweet chili sauce. They can also be served alongside salads, fries, or as part of a larger meal.

Related Culinary Terms

• Fish and chips
• Chicken fingers
• Breaded cutlet
• Fried food

See Also

• French cuisine
• Appetizer
• Finger food
• Deep frying

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