I still have no idea where they got that “goujon” shit from. I only learnt the word in my twenties when I lived in Ireland.
In French, it’s the name of a tiny fish which you can eat (by the dozen) fried and it’s fantastic.
The chicken one, we just call aiguillette (“needlet”)
Gobio gobio thrives on gravel or sandy ground so it shouldn’t have a muddy taste. I like those types of bottom-dwellers the most.
Occasionally ate whitebait and while it was no problem with fry, mine were herring I believe, I was hesitant about chewing on the skull and spine of a fingerling over 50mm.
Do they still Crack on bite or is it more comparable to the chewy texture of fry?
I’ll be honest, it’s been years since I’ve enjoyed a friture so I’m not positive the ones I had were specifically goujons or what. But the texture is divine, like nice chips and pretty much the same size, with a nice butter / lemon sauce. Dammit now I miss it!
I still have no idea where they got that “goujon” shit from. I only learnt the word in my twenties when I lived in Ireland.
In French, it’s the name of a tiny fish which you can eat (by the dozen) fried and it’s fantastic.
The chicken one, we just call aiguillette (“needlet”)
Gobio gobio thrives on gravel or sandy ground so it shouldn’t have a muddy taste. I like those types of bottom-dwellers the most.
Occasionally ate whitebait and while it was no problem with fry, mine were herring I believe, I was hesitant about chewing on the skull and spine of a fingerling over 50mm.
Do they still Crack on bite or is it more comparable to the chewy texture of fry?
I’ll be honest, it’s been years since I’ve enjoyed a friture so I’m not positive the ones I had were specifically goujons or what. But the texture is divine, like nice chips and pretty much the same size, with a nice butter / lemon sauce. Dammit now I miss it!