Master the technique using this simple how to guide, then get breading.
1. Start with a boneless fish fillet. Make a cut between the skin and flesh and, holding the skin firmly, cut along the skin to remove it.
2. Cut the fish into fingers across the fillet, as if you were cutting across where the backbone would have been.
3. Get three plates and tip the flour onto one, the egg onto another and the breadcrumbs onto the final one. Start by coating the fish in flour – this will help the crumbs stick.
4. Next dip the fish into the egg. Use the same hand for this step each time, that way the other hand stays dry and you don’t end up with breaded fingers.
5. Dip the fish in the breadcrumbs and turn over until the fish is completely covered in crumbs. Then you can put the crumbed fish in the fridge until you want to cook it.
6. Heat a deep fat fryer or deep, heavy-based saucepan of oil to 180◦C. To test the temperature, drop a small piece of bread into the oil. It should sizzle and turn golden brown well within a minute. If the oil isn’t hot enough the crumb can fall off, so try to be patient. When it reaches temperature carefully drop the fish into the oil, away from you to avoid splashes.
7. Deep-fry the fish until it’s golden brown, this should be just a few minutes for your average finger, then lift the fish pieces out and drain on kitchen paper for a minute or so before you serve.
Check out this delicious pollock goujons recipe as featured on Cookery School.