Fish Goujons

10 PORTIONS

Ingredients

Fish fillets                                                                10 c 100 g

Flour                                                                        100 g

Eggs                                                                         3

Breadcrumbs                                                           125 g

Lemon                                                                     1

Salt

Pepper

Parsley

Method

  1. Cut the fish into strips about 15 mm wide diagonally across the fillets.
  2. Roll each piece of fish to given an even cigar shape and to make the crumbs adhere to the fish.
  3. Pass through seasoned flour, egg and breadcrumbs
  4. Deep fry in hot fat until crisp and golden brown.
  5. Drain and serve on a warm dish using a garnish of fried parsley and wedges of lemon.

Notes:

  1. Suitable fish for this recipe are sole and plaice
  2. Tartare sauce may be served separately.

 

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