This post may contain affiliate links. Please see our disclosure policy.
These delicious Tempura Cod Goujons with homemade tartar sauce, skin on potato wedges and a side of smashed minty peas is the perfect way to make an elevated version of fish and chips at home this Friday night! With crisp batter and tender middles this recipe takes the concept of a fish nuggets to a new level, also great served just with the dip for a tasty lunch, piled into tacos with a zesty slaw, or stuffed between bread for a next-level fish finger sandwich.
Fish and chips is a Great British classic. Moist, flaky white fish encased in a crispy batter, crisp, slightly soggy chips doused in salt and malt vinegar, tartare sauce if your fish and chip chop is somewhat fancy, and mushy peas if that is the thing in your part of the country.
I’m not here telling you that this is how to make those fish and chips at home because, honestly, the good old chippy does it best. But, what you can do is make a healthier, lighter version at home that is just as satisfying for a Friday night in.
First we’ve got the Tempura Cod Goujons. It’s surprisingly easy to make your own tempura and to deep fry on a small-scale at home, and I’m going to walk you through it.
Next, we’ve got the potato wedges: oven baked, with the skins still on for extra flavour, texture and fibre. They’re seasoned just with a little sea salt, but feel free to use whatever flavoured salts you have to hand to give them something a little extra!
Rather than making traditional mushy peas, we’ve got frozen petit pois on the side, smashed with plenty of fresh mint and a little creme fraiche for that classic creaminess for a side that is sure to appeal even to people who claim they hate regular mushy peas.
Finally, we’ve got the homemade tartare sauce: rich, creamy, and something so simple you’re going to want to make it every time it might be vaguely appropriate.
Ingredients
- cod fillets (or any other thick, flaky fish that is sustainable near you, we’re also a big fan of hake. The Marine Stewardship Council mark on the packet, or a conversation with your fishmonger is a good place to start!)
- cornflour (also sold as cornstarch)
- plain flour (also sold as all-purpose flour)
- cold sparkling water
- handful of crushed ice (seriously, it will help you make the best tempura!)
- sunflower oil (or any other flavourless, neutral oil with a high smoke point for frying)
- large potatoes
- sea salt
- mayonnaise (any will do for this sauce, jarred or homemade)
- creme fraiche (you can get away with low fat here for a lighter sauce
- baby capers (choose ones packed in brine rather than salt to get a nice tangy sauce)
- garlic
- fresh dill (if you don’t have any to hand, parsley would also work)
- fresh lemon juice
- black pepper
- frozen petit pois (always buy frozen petit pois instead of frozen peas as they have a much sweeter flavour)
- fresh mint
Frequently Asked Questions
Yes! For meat, I’d use small cubes of just-cooked chicken to make Chinese takeaway-style chicken balls with some sweet chilli dipping sauce on the side. As for vegetables, this tempura batter is slightly thicker than you’d usually use, but it will still yield delicious results.
It’s easy! Just get two thick slices of good white bread (nothing fancy here, but a bakery or homemade sandwich loaf would be better than supermarket sliced) and spread thickly with the tartare sauce. Stuff in some goujons and add some crunchy lettuce if that’s your thing. And I’m not telling you you can’t also add in some peas, potato wedges or even crisps, but additional extras are totally up to you!
You Might Also Enjoy
- One Pan Cod with Tomatoes and White Beans
- Teriyaki Salmon Bowl with Mango and Avocado Salsa
- Asian Salmon Fish Cakes with Gochujang Mayonnaise
- Easy Spicy White Fish in Tomato Sauce
- Buttery Roast Salmon with Garlic Tomatoes
Tempura Cod Goujons with Tartar Sauce
Ingredients
For the goujons:
- 280 g cod fillets
- 85 g cornflour
- 35 g plain flour
- 100 ml cold sparkling water
- small handful of crushed ice
- 500 ml sunflower oil
For the Potato Wedges:
- 3-4 large potatoes
- sunflower oil
- salt
For the Tartar Sauce:
- 2 tbsp mayonnaise
- 2 tbsp creme fraiche
- 2 tbsp baby capers
- 1/2 garlic clove, grated
- small handful of dill, finely chopped
- 1/4 lemon, juiced
- black pepper
For the Smashed Peas:
- 150 g frozen petit pois (or peas), 1 cup
- a few sprigs of mint, stalks removed
- 1 heaped tbsp creme fraiche
- pinch of sea salt
Instructions
- Slice the cod into strips.
- Using a whisk mix together the the cornflower and plain flour, then slowly add the sparkling water and crushed ice until you get a smooth consistency.
- In a deep saucepan add the oil and heat to 185c. Once the oil is ready, drop each slice of cod into the tempura batter, shake off any access and carefully placed into the oil one by one. Deep fry 2 to 3 goujons at a time. Each batch will take 3 to 4 minutes. Once cooked place the goujons onto some kitchen towel to rest.
- For the tartar sauce mixed together all of the ingredients and set aside.
- For the smashed peas, place all of the ingredients into a blender and pulse a couple of times to keep it chunky, or if you prefer it smooth blend for a little longer.
- For the potato wedges slice into wedge shapes, toss in some sunflower oil and salt and bake in the oven for around 40 minutes at 180 C until golden and crisp. Turn the wedges a couple of times during cooking.
- Plate up 2 to 3 goujons per person, along with some of the potato wedges, smashed peas, and a good drizzle of the tartar sauce.
