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Cut the fish into 2 cm. wide strips along the fillet as long as you can.
Add the spicy pepper to the breadcrumbs then dredge fish through flour, egg and breadcrumbs.
Fry in hot oil until crispy and golden brown
Roughly chop the cornichon, capers and parsley together then mix with the mayonnaise and lemon juice and serve with the crispy gummy goujons
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