Ingredients
- 2-3 Sole fillets, sliced into 1-inch width strips
- ½ cup rice flour to dust
- ½ cup rice flour
- ½ cup plain flour
- Pinch of salt
- 1 egg
- Approx. ½ cup ice cold water, ideally sparkling
Fish goujons
Method
- This light, crispy batter relies of mixing and cooking happening in immediate succession so dust your fish, then combine all other ingredients, dip your fish, and fry
- Serve without delay
- Crumbing these is a great option if you want to bake instead of fry
Comments
Traditionally fish goujons are prepared in a crumb coating, but I’m a fan of tempura. Once introduced to this recipe encourage children to try this batter on their choice of vegetables. Otherwise dredging these in flour, then beaten egg with a little milk, and then crumbs, is a great option for baking instead of deep frying. Try both ways.
