Polenta–crusted plaice goujons

Serves: 4

Polenta–crusted plaice goujons

I much prefer this method of preparing fish goujons, dusting them in polenta into which I have added a little Old Bay seasoning – an American spice blend. You can order it on Amazon but if you can’t be bothered a Cajun spice mix, although not as hot, would be a good alternative. This is stocked in most supermarkets in the herb and spice section. If you use a gluten-free plain flour this is a great dish for coeliacs.


  • 3 large plaice fillets, skinned
  • 115g polenta
  • 1 teaspoon Old Bay seasoning
  • 3 tablespoons plain flour (you can make it gluten-free if you prefer)
  • 2 large eggs, beaten
  • Sunflower or rapeseed oil for shallow frying
Polenta–crusted plaice goujons


  1. To prepare the fish, if you run your finger down the centre of each fillet you can feel a bony area at the wide end. With a sharp knife cut down around this and remove. Continue to cut down the centre to split each fillet into two then cut into slivers –or goujons-on a slight angle.
  2. Mix the polenta with the seasoning and place in a bowl. Place the flour in another small bowl and the eggs in a third bowl. Dip each goujon into the flour, egg and roll in the polenta. Place on a baking tray. Chill until ready to fry. You can prepare the fish a good few hours in advance.
  3. Heat about 2cm of oil in a large frying pan and fry the goujons for 1-2 minutes until golden. Turn over and fry for a further 1 minute. Drain on kitchen paper and keep warm in a low oven, about 150˚c, fan oven 130˚c, mark 3. Serve with tartare sauce, potato wedges and salad.
Polenta–crusted plaice goujons