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Lemon and thyme cod goujons and chips recipe

Lemon and thyme cod goujons and chips recipe

9 ratings

Fish and chips, but not as you know it! We've packed tons of extra flavour into this iconic British supper with a lemon, thyme and paprika crumb and perfectly crisp celery salt chips. This zingy twist on a classic will transport you straight to the seaside. See method

  • Serves 4
  • 45 mins to prepare and 45 mins to cook
  • 716 calories / serving


  • 900g (1lb 14oz) potatoes, cut into chips
  • 3 tbsp olive oil
  • 2 tsp celery salt
  • 50g butter
  • 500g (1lb) cod loin, cut into thick strips
  • 6 tbsp sunflower oil
  • lime or lemon wedges, to serve

For the breadcrumbs

  • 1 lemon, zested and juiced
  • 50g breadcrumbs
  • 50g (2oz) rice flour
  • 2 tbsp seed mix
  • 1 tsp paprika
  • 3 tbsp thyme leaves
If you don't have cod, try using another white fish

Each serving contains

  • Energy

  • Fat

    40g 57%
  • Saturates

    10g 50%
  • Sugars

    3g 3%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 60.9g Protein 30.2g Fibre 5.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. On a baking tray, toss the chips with the olive oil and celery salt. Bake for 40-45 minutes, until golden and crisp.
  2. Meanwhile, whizz all the breadcrumb ingredients, except for the lemon juice, to a fine crumb; season well. Tip onto a plate.
  3. In a small pan, melt the butter and stir in the lemon juice. Remove from the heat.
  4. Heat the sunflower oil in a pan. Working in batches, toss the cod in the butter, then coat in the breadcrumb mixture. Fry for 2-3 minutes, turning until golden, crisp all over and cooked through. Serve with the chips and lime or lemon wedges.

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