Goujons galore! in celebration of Seafish fortnight's '2 a week'

Time for some more cooking tips, especially if you get your hands on some small whitefish like whiting or haddock.

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!