These crispy, spicy fish goujons are a delicious starter, a tasty snack and also perfect for the kids. Delicious finger food, they can be made equally well with chicken fillet strips (although the cooking time will be longer). The same recipe can also be used for whole button mushrooms or king prawns. The preparation stage can be done a few hours in advance, if necessary, then simply keep the strips in the fridge until needed. Make sure you serve Sunset Strips with a tasty dip and some hot chips– sweet chilli sauce is particularly good, so is garlic mayonnaise, and for an exotic touch try serving with tzatziki. Finger-lickin’ good!
01.
Ingredients
500g firm white fish (Cod, Haddock or Pollock all work well)
Cut into finger-sized strips
175g Breadcrumbs
2tsp Onion Powder
1tsp Garlic Powder
1tsp Celery Salt
1tsp Oregano
2tsp Chermoula
Flour for Dusting
2 Beaten Eggs
Oil for Deep Frying
02.
Method
- Mix all the ingredients except the fish, flour and eggs. Then dip the strips first in the flour, then the egg, then the seasoned breadcrumbs, making sure the strips are well coated.
- Heat the oil in a deep heavy pan to 180 degrees (you can check it by adding a small piece of bread to the oil – if it sizzles and floats, the oil is hot enough), then carefully add the breaded strips, being sure not to fill the pan too full. You can do this stage in batches if necessary.
- Deep fry the strips until they are golden and crisp, which should take around 5-7 minutes (10 if you are using chicken). Keep an eye on them, as they can easily burn. Drain the strips on some kitchen paper, and serve.
