Canterbury College - Catering Students' Fish Goujons and Tartare Sauce Recipe
Search form

Catering Students' Fish Goujons and Tartare Sauce Recipe

Our Catering students welcomed us into the kitchen and showed us the process of making their cod goujons, tartare sauce and mushy peas dish.

Ingredients you will need:

For the fish goujons

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

For the tartare sauce

  • Mayonnaise
  • 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

For the mushy peas

  • 200g frozen peas
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tsp mint jelly or mint 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. To prepare the tartare sauce, stir in the capers, gherkins, shallot and herbs into the mayonnaise. Season, to taste, with salt and pepper and a squeeze of lemon juice.

5. Serve the fish goujons with the tartare sauce and mushy peas on fresh bread and lemon wedges on the side. Delicious!

Top tip: To make the dish vegan, use tofu instead of fish, and vegan mayonnaise to make the tartare sauce. 

Interested in studying Catering at Canterbury College? Discover our Catering courses here.