goujon (2024)

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Goujon? ›

noun. a small strip of fish or chicken, coated in breadcrumbs and deep-fried.

The word goujon derives from the French word 'Gudgeon' which is the common name for a number of small freshwater fish. However, a goujon is also commonly used to refer to strips of chicken.

noun. a small strip of fish or chicken, coated in breadcrumbs and deep-fried. Collins English Dictionary. Copyright © HarperCollins Publishers. Word origin.

Quick Reference. In French cuisine, a goujon is a narrow boned strip of fish, typically sole, that is deep-fried. The French word means literally 'gudgeon', which is the name of a small freshwater fish.

Chicken fingers (also known as chicken goujons, tendies, chicken strips, chicken tenders, or chicken fillets) are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).

Goujons are made of strips of whole meat and must be whole meat. Nuggets are usually smaller chunks of meat and can be made from processed meat. Think Chicken Fingers vs. Chicken Nuggets.

Chicken tenders are known as chicken mini fillets in the UK.

Chicken Tenders Are Called Goujons in Ireland and the United Kingdom.

A goujon (from French: goujon [ɡuʒɔ̃] 'dowel', 'pin') is a strip of meat taken from underside of the muscular fish tail or chicken breast, sometimes breaded or coated in batter and deep fried.

Goujons is a type of breaded and fried fish filet popular in French and Cajun cuisine. Learn how to prepare goujons.

What do the French call meatloaf? ›

In French, it is called pain de viande.

[tɑte ] Full verb table transitive verb. 1. (= toucher) to feel.

Britain is divided over the pronunciation of scallop, and not even leading chefs can decide whether scallop should rhyme with gallop or wallop. In video recipes online, Gordon Ramsay, Mary Berry and Nigella Lawson opt for wallop, while Jamie Oliver prefers gallop.

A goujon (from French: goujon [ɡuʒɔ̃] 'dowel', 'pin') is a strip of meat taken from underside of the muscular fish tail or chicken breast, sometimes breaded or coated in batter and deep fried.

Goujons are small strips of fish fillets breaded and fried until crispy. “Goujons” comes from the French word “Gudgeon,” meaning freshwater fish. Cooks often use sole, catfish, or swai fish fillets to make goujons. You can also make goujons using chicken breast meat—chicken goujons are similar to chicken tenders.

Goujons and chicken tenders are different names for the same food items. They're both made from the same part of the chicken, the pectoralis minor (right underneath the chicken breast meat). You may also know chicken goujons as chicken fillets or chicken fingers.