Herbed fish goujons
 | serves 4–6 |
 | prep 20 mins cook 10–15 mins |
Ingredients:
115g (4oz) fresh breadcrumbs
handful of parsley, chopped
½ tsp smoked paprika
salt and freshly ground black pepper
85g (3oz) plain flour
1 large egg
225g (8oz) white fish fillet, such as haddock, cod, or plaice, skinned and boned
sunflower oil, for frying
parsley to garnish
lemon wedges, to garnish
Preparation:
1 - Place the breadcrumbs, parsley, and smoked paprika into a bowl, season to taste with salt and pepper, and mix thoroughly.
2 - Place the flour into a bowl, whisk the egg with 1 tbsp water in another bowl, and put the breadcrumb mixture into a third.
3 - Slice the fish into thin strips. Dust the strips with flour, then dip into the egg, then place in breadcrumbs, and turn until they are completely coated. Place them on a plate and chill until needed.
4 - Heat 2.5cm (1in) sunflower oil in a frying pan. The oil must be hot enough to sizzle when the fish is added. Fry the fish for 1 minute on each side, or until crisp, then drain on kitchen paper. Serve garnished with parsley and a wedge of lemon.
The Cooking Book Copyright © 2008 Dorling Kindersley
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