How To Make Crispy Fish Goujons with Bacon Jus and Creamy Grits
How To Prepare Bacon Jus
Start by rendering lardons of smoky bacon until they're irresistibly crisp. Once the bacon is done, set it aside and use the flavorful drippings to sauté red onions and fennel until they're tender and aromatic. Add garlic for a burst of savory flavor, then deglaze the pan with a splash of vodka to lift all those tasty brown bits. Harissa brings heat and complexity, while chicken stock and fresh lemon zest balance everything with brightness and depth. Fold the crispy bacon back into the jus for a sauce that’s layered with texture and flavor.
How To Make Creamy Grits
The key to perfect grits is a low and slow approach. Cook white stone-ground cornmeal in simmering chicken stock, whisking continuously to avoid lumps. Enrich with heavy cream and finish with butter for a silky, indulgent texture. These grits are the perfect base for soaking up every bit of that savory bacon jus.
How To Fry Fish Goujons
For perfectly crispy goujons, season white fish pieces with a blend of kosher salt, pepper, garlic, onion powder, and paprika. Toss the fish in peri peri sauce for a zesty kick before dredging in a light flour and cornstarch mixture. Fry in hot oil until golden and crisp, then drain on paper towels to keep them crunchy.
How To Assemble The Dish
Spoon a generous layer of creamy grits into your serving bowl. Ladle over the bacon jus, allowing the sauce to mingle with the grits. Top with crispy fish goujons and crown the dish with a silky poached egg. Garnish with fresh scallions and fennel fronds for a pop of color and freshness.
Ingredients & Substitutions
- White Fish: Cod is ideal for its mild flavor and firm texture, but you can substitute with haddock, pollock, or even tilapia.
- Bacon: Choose a smoked variety for added depth. If you prefer a lighter option, pancetta works well too.
- Fennel: Brings a subtle anise flavor. If fennel isn’t available, try celery or leeks for a milder taste.
- Harissa: Adds a smoky, spicy kick to the jus. If you don’t have harissa, substitute with a mix of smoked paprika and a pinch of cayenne pepper.
- Cornmeal: For the grits, use white stone-ground cornmeal for authentic Southern texture. Polenta can also be used but may yield a slightly different consistency.
- Peri Peri Hot Sauce: Delivers heat and tang to the fish goujons. Feel free to swap with any vinegar-based hot sauce like Tabasco or Sriracha.
Tips & Suggestions
- Achieving Crispy Fish: Make sure your oil is hot enough (around 375°F) to avoid soggy goujons. Use a thermometer to keep the temperature steady.
- Creamy Grits Every Time: Whisk continuously when adding cornmeal to prevent lumps. If the grits get too thick, add a splash of chicken stock or cream to loosen them up.
- Balancing Flavors: The bacon jus has a savory, slightly spicy profile. If it feels too rich, add a splash more lemon juice to brighten it up.
Frequently Asked Questions
Can I Make Any Parts of This Recipe Ahead of Time?
Yes! You can prepare the bacon jus up to 2 days in advance. Simply reheat it gently before serving. The grits are best fresh but can be made a few hours ahead—just add a bit of cream when reheating to restore their creamy texture.
How Do I Store Leftovers?
Store each component separately in airtight containers. The fish goujons are best reheated in the oven to maintain their crispiness. The bacon jus and grits can be reheated on the stovetop over low heat.
What Other Proteins Can I Use?
If you’re not a fan of white fish, try this recipe with chicken tenders or even shrimp. Both will work beautifully with the bacon jus and creamy grits.
