We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Goujons?

Tricia Christensen
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Goujons are breaded and gently fried strips of fish fillet commonly served as appetizers, or paired with vegetables as a light main course. This type of fish preparation is traditionally French, but is also very popular in Cajun-influenced areas of Louisiana, a southern U.S. state. In many Cajun dialects, the word “goujon” is a synonym for catfish, the type of fish most commonly eaten — and thus used in goujon dishes — in this region.

French Origins

French cooks typically make goujons with fresh-caught sole. The fillets are sliced lengthwise into narrow strips, which are then wetted with either butter or egg yolk, then dipped into breadcrumbs seasoned with salt or pepper. Most cooks allow the strips to rest for a few moments — sometimes up to an hour — before frying them quickly in oil.

Goujons prepared in the French fashion are typically served with a savory sauce, Dijon or dill in most cases, that can be either drizzled over the top or set to the side as a dip. Cornichons, which are small pickled gherkins, usually accompany the dish.

Differences in Cajun Preparations

French settlers in Louisiana brought with them many French traditions, both culinary and cultural, but had a tendency to make their own adaptations and adjustments. The hybrid culture that resulted is usually referred to as Cajun. Cajun cooks commonly make goujons, but the preparation is slightly different.

A Cajun goujon is usually made with catfish, for one thing, rather than the more traditional sole. Catfish is a commonly caught fish in Louisiana’s coastal waters. The narrow filleting technique is the same, but the breading in Cajun versions is often very spicy, often incorporating red pepper flakes or chili oil.

Most Cajun iterations are served with other fried foods or seafood, and are usually accompanied by potato “wedges,” which are thick-sliced potatoes baked or fried just to the point of crispiness. Mayonnaise, ketchup, and hot sauce are usually provided as dips.

Distinctions Between Goujons, Fish and Chips, and Fish Sticks

Goujons are frequently compared to fish and chips and fish stick preparations, though the three are different in a number of important respects. In most fish and chip preparations, entire fish fillets are battered — not breaded — which makes them more properly fritters.

Fish sticks usually involve breading, but the fish inside is often little more than sludge. Commercial fish manufacturers typically make fish sticks by mashing together excess trimmings and parts left over from whole fillets and other cuts. Rather than discard these scraps, they are combined into stick-like shapes, breaded, and fried or baked.

Chicken Versions

A number of cooks, both in and outside of France, have applied the goujon technique to slices of chicken fillet, creating a dish known as “chicken goujon.” This dish is prepared exactly as it would be with fish, and the condiments and common side dishes are usually the same.

Other Modifications and Variations

Cooks have taken many liberties with goujon preparations over the years. One of the most common variations — aside from changing the central meat — concerns the manner of cooking. In order to make the dish lower in fat, many cooks elect to bake the fish or chicken strips, rather than deep-frying them. Skillet frying with a bit of olive oil is also common.

The breading is another place for innovation. Many cooks augment their breadcrumbs with a variety of spices, herbs, or grated cheeses. Rougher breading like panko can also be used to lend a different texture to the goujon.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Tricia Christensen
By Tricia Christensen , Writer
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia Christensen is based in Northern California and brings a wealth of knowledge and passion to her writing. Her wide-ranging interests include reading, writing, medicine, art, film, history, politics, ethics, and religion, all of which she incorporates into her informative articles. Tricia is currently working on her first novel.

Discussion Comments

By anon167688 — On Apr 13, 2011

It's a French word for a particular bolt.

It's commonly used in cars and bikes, as in heavy duty machinery.

By anon160951 — On Mar 17, 2011

or, you can just go ahead and fry the fish but spend a couple of hours exercising later. it's good for you.

By WalrusTusk — On Jul 26, 2010

@doppler - Those sound really good! It's hard to find a healthier recipe when it comes to goujons because they are mostly fried. However, as the article states, they can be baked. In order to get the crispness out of them, I find it's better to bake them at a little higher temperature - like about 400/450 degrees Fahrenheit - for about 20 minutes or so. Just keep an eye on them and you will do fine!

By doppler — On Jul 26, 2010

There are all sorts of things you can do with chicken goujons. The other day my family and I had wraps that had been double breaded, fried, and then smothered in homemade Honey BBQ sauce and they were awesome! Wrap in a tortilla with lettuce, tomato, cheese, pickles - whatever! And don't forget the Ranch. Yum!

Tricia Christensen

Tricia Christensen


With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.