FISH GOUJONS
Small, thin strips of fish that are coated in breadcrumbs or batter and deep-fried until crispy and golden. Often served as a snack or appetizer
Steps:
Preparing the Fish:
- Cut the fish fillets into long, thin strips (about 1/2 inch/1 cm thick).
- Season: Season the fish strips with salt, pepper, paprika and garlic.
- Flour mixture: In a shallow dish, mix the flour, pepper and a pinch of salt.
- In a separate dish, beat the eggs.
- In another dish, place the breadcrumbs.
Breading the Fish:
- Dip in flour: Dip each fish strip into the flour mixture, coating both sides evenly.
- Dip in egg wash: Dip the floured fish strip into the egg wash, coating both sides evenly.
- Coat with breadcrumbs: Roll the egg-coated fish strip in the breadcrumbs, pressing the crumbs onto the fish to ensure they adhere evenly.
Frying the Fish:
- Heat oil: Heat about 1/2-inch (1cm) of vegetable oil in a large pan over medium-high heat until it reaches 350°F (175°C).
- Fry the fish: Carefully place a few breaded fish strips into the hot oil. Fry for 2-3 minutes on each side, or until golden brown and cooked thoroughly. Repeat with the remaining fish strips.
- Drain excess oil: Remove the fried fish goujons from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving:
- Serve hot: Serve the fish goujons hot with lemon wedges and your favorite sides, such as tartar sauce, coleslaw, or fries.