Tandoori style cod goujons: recipe

Goujon is a French term used to describe the cut of fish into strips one centimeter wide by five or six long, breaded and fried. They are generally served as an aperitif, but we have enjoyed these tandoori-style cod goujons as a main course.

I do not have enough words to recommend that you try them, but I will tell you that these cod goujons in the tandoori style flew off the plate of my most difficult diner in terms of fish. They are tender, tasty, juicy and irresistible and fell into their networks "ipso facto". A resounding success.


For 4 people
  • Lime juice 1
  • Garlic clove 2
  • Ground ginger (1 teaspoon) 5 g
  • Ground cumin (1 teaspoon) 5 g
  • Ground coriander (1 tablespoon) 15 g
  • Garam masala (1 teaspoon) 5 g
  • Sweet paprika (1/2 teaspoon) 2 g
  • Fresh cod 500 g
  • Salt
  • Bread crumbs
  • Sunflower oil

How to make tandoori-style cod goujons

Difficulty: Easy
  • Total time 20 m
  • Elaboration 10 m
  • Cooking 10 m
  • Repose 2 h

Peel the garlic, pass it through the garlic press (or cut it into a very fine brunoise) and mix it, in a large container, with the ground ginger, the lime juice, the ground cumin, the ground coriander, the garam masala. , the paprika and a pinch of salt.

We remove the skin from the cod loin, as well as the bones. We cut it into goujons (strips 1 cm wide by 5-6 cm long) and add it to the previous mixture. We stir so that it is well impregnated with the spices and cover the container with plastic wrap. We let it rest in the fridge for a minimum of two hours.

After the resting time has elapsed, we coat the goujons well in breadcrumbs and fry them in plenty of hot oil. We serve immediately with a curry mayonnaise, chutney or some other sauce with exotic touches that combine well with our tandoori.

With what to accompany the tandoori-style cod goujons

Whether for lunch or dinner, these tandoori-style cod goujons are a very successful option. A salad of green leaves goes very well, which brings freshness to the dish, or any other steamed or sautéed vegetables. Accompanied by a fresh beer they become a delicacy that you will not want to stop enjoying.

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