Pronunciation: [ɡˈa͡ʊd͡ʒɒn] (IPA) 
Goujon, a French word borrowed into English, is spelled with a combination of letters that can be tricky for non-native speakers. The IPA phonetic transcription for Goujon is /ɡuːdʒɒn/ – which represents the sounds used in the word, including a hard "g," a long "oo" sound, a "j" with a "zh" sound, and an "o" with a short "a" sound. The word usually refers to a small strip of fish that is fried and served as a snack or appetizer.
A goujon is a term derived from the French language that refers to a specific type of small, elongated piece of meat or fish. Typically, it is used to describe a dish in which these morsels are the main component. Goujons are often prepared by filleting or deboning the meat or fish, then slicing it into thin, finger-sized strips.
In culinary contexts, goujons are commonly associated with seafood, particularly fish such as cod, haddock, or sole. The strips are often breaded or coated in a light batter before being fried until crispy and golden. This preparation method gives the goujons a delightful crunch on the outside, while maintaining a tender and moist texture on the inside.
Moreover, goujons can also be made from white meat, like chicken or turkey. In this case, the meat is typically cut into similarly-sized strips and then treated with a coating or breading before being cooked. The resulting dish is popular as a finger food or snack, often accompanied by a dipping sauce like tartar sauce or garlic aioli.
To summarize, a goujon is a small, finger-sized piece of meat or fish that is typically coated in breadcrumbs or batter and then fried. These delicious morsels are often enjoyed as a snack, appetizer, or in certain culinary preparations.
The word "goujon" has its origins in the French language. It comes from the Old French word "gojon", which meant "small fish". The term can be traced back to the Latin word "gobio", which referred to a type of fish found in European rivers, often translated as "gudgeon" in English. Over time, "gojon" evolved into "goujon" in French, retaining its meaning of a small fish. In culinary contexts, the term "goujon" is commonly used to refer to small, breaded and fried pieces of fish.
