Homemade Fish Sticks with Remoulade Sauce Goujonett

Name: Homemade Fish Sticks with Remoulade Sauce Goujonettes with Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds scrod fillets; Salt and pepper; 1 cup all-purpose flour; 2 eggs, lightly beaten with 3 tablespoons of water; 2 cups fresh bread crumbs; 2 tablespoons minced parsley; Vegetable oil for frying; 1 cup prepared mayonnaise; 2 teaspoons Dijon mustard; 2 to 3 tablespoons lemon juice; 1 tablespoon chopped capers; 1 tablespoon chopped dill pickles; 2 tablespoons minced parsley; Salt; Cayenne, to taste; Lemon wedges, for garnish

Servings: persons

1 1/2 pounds scrod fillets
Salt and pepper
1 cup all-purpose flour
2 eggs, lightly beaten with 3 tablespoons of water
2 cups fresh bread crumbs
2 tablespoons minced parsley
Vegetable oil for frying
1 cup prepared mayonnaise
2 teaspoons Dijon mustard
2 to 3 tablespoons lemon juice
1 tablespoon chopped capers
1 tablespoon chopped dill pickles
2 tablespoons minced parsley
Salt
Cayenne, to taste
Lemon wedges, for garnish

1
Cut fillets into 1/2-inch strips and season with salt and pepper.
2
Place flour, eggs and bread crumbs in separate shallow bowls.
3
Stir the parsley into the bread crumbs and season with salt and pepper.
4
Dredge strips of scrod in flour shaking off excess.
5
Dip scrod in egg mixture and then roll to coat in the bread crumbs.
6
Set coated fish on waxed paper-lined sheet pan.
7
In a large skillet heat 1/2-inch oil until very hot but not smoking.
8
Carefully add one-third of the coated fish strips to the hot oil and cook, turning once, until golden brown on both sides.
9
Transfer browned fish strips to paper towels to drain.
10
Repeat process.
11
In a small bowl combine mayonnaise, mustard, lemon juice, capers, pickles, parsley, salt and cayenne.
12
Serve fish sticks warm with remoulade sauce and lemon wedges.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds scrod fillets, Salt and pepper, 1 cup all-purpose flour, 2 eggs, lightly beaten with 3 tablespoons of water, and more.

Yes, Homemade Fish Sticks with Remoulade Sauce Goujonettes with Remoulade Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Fish Sticks with Remoulade Sauce Goujonettes with Remoulade Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions