Step one, as per the previous post, is to skin and then fillet your fish......
step two, cut the fillets into bite size chunks or 'goujons' - adjust the size according to the eating styles of those at your table - these are great for kids or the fussy ones who can't deal with a few bones! - and then cover (dredge) the goujons in flour....
dip each flour-coated goujon in egg - one egg, whisked in a small dish will do the job.....
next, and here's a hot tip to impress your guests, ever wondered how those breadcrumbed fish in the restaurant are so crisp? - well head to your nearest supplier of oriental foods (or maybe your local supermarket) - ditch that packet of awful yellow sawdust you have been using for years and get yourself a packet of Japanese breadcrumbs.....
here are the bite-sized chunks waiting to go into the pan of oil.....
a good alternative to the chip-pan is a wok, you won't use much oil - which must be hot of course before the fish go in, they will only take a minute or so, when the breadcrumbs turn a light golden colour whip them out quick and do the second batch, as a guide, do two fillets worth of goujons at a time....
the wire ladle, a must have tool for the kitchen leaves the oil behind.....
and keeps the goujons crisp....
ready to be served hot and crunchy!
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