This is proper British takeaway territory. Golden crispy cod goujons stuffed into soft buttered bread rolls with tartare sauce, crunchy lettuce, and enough chip-shop energy to make you start checking whether it's Friday. Simple food. Done properly. Exactly why it's survived generations. Because when fresh fish, crispy coating, and soft bread come together, very little else matters.
You’ll Need
500g cod fillets, cut into thick goujon strips
80g plain flour, 40g cornflour, 2 eggs, beaten
80g panko breadcrumbs, 1 tsp garlic powder
1 tsp smoked paprika, 1 tsp salt
½ tsp black pepper, Oil spray
4 soft bread rolls
Quick Tartare Sauce
4 tbsp mayonnaise
1 tbsp finely chopped gherkins
1 tsp capers, chopped
Small squeeze of lemon
½ tsp black pepper
To Finish
Shredded lettuce
Lemon wedges
Optional but Dangerous
Chunky chips
Mushy peas
Curry sauce
Method
Preheat your air fryer to 200°C.
Mix together the flour, cornflour, garlic powder, smoked paprika, salt, and black pepper.
Dip the cod strips into the beaten egg.
Coat lightly in the flour mixture.
Dip back into the egg.
Finish in the panko breadcrumbs, pressing firmly so the coating sticks properly.
Lightly spray the basket with oil.
Place the goujons into the basket in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 10–12 minutes, turning halfway, until deeply golden, crispy, and the fish flakes easily inside.
Meanwhile mix together all the tartare sauce ingredients.
Warm the bread rolls in the air fryer for 1 minute.
Spread generously with tartare sauce.
Add shredded lettuce.
Pile in the cod goujons.
Finish with a squeeze of fresh lemon.
Serve immediately with chips if using.