A small elongated piece of fish, meat, or vegetable that is breaded and deep-fried, commonly served as an appetizer or light meal.
French diminutive of 'gouge,' from Late Latin 'gubia,' a woodworking chisel, because the fried strips resemble the narrow tool.
Goujons became wildly popular in British school dinners and restaurants in the 1970s because they were cheap to make and kids loved them—they're basically the ancestor of modern chicken nuggets!
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