Panfish Goujonette

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♼ Recipe origin is unknown. Panfish goujonette recipe, recipe Rating: 4.6
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Crispy fried strips of fish, simple enough to cook up at the campfire. “Panfish” isn’t the name of any particular fish, but a catch-all term for any fish small enough to fit in a frying pan.
Ready in: 40 mins

Ingredients

Serves: 4

• 2 panfish fillets, sliced lengthwise into 3/4-inch strips
• 2 cups milk
• Canola or peanut oil for frying
• 1/2 cup flour
• Salt and pepper
• 2 teaspoons cayenne pepper
• 1/2 cup Bisquick

Preparation method

Prep: 10 mins | Cook: 15 mins | Extra time: 15 mins, soaking

1. Place sliced fillets in a bowl and cover with milk. Soak approximately 15 minutes. Meanwhile, heat canola oil to 375 degrees F in a deep fryer, at least 4 inches deep.
2. Arrange strips in a single layer on a sheet of wax paper that has been sprinkled with about 1/2 cup flour. Season fish with salt, black and cayenne pepper, then roll strips in the flour to coat.
3. On another sheet of wax paper, prepare mixture to taste of the Bisquick, salt, black and cayenne pepper. Dip each strip in the milk, roll in Bisquick mixture, gently shake off excess, and carefully place in deep fryer.
4. Fry until golden brown. Serve with cocktail sauce for dipping.