Whether named Goujons, strips, finger or nuggets it really doesn’t matter once they are a part of a good meal. Goujons are usually deep fried but can be baked or pan fried. The crunch of the breadcrumb casing and the tender softness of the white fish within makes it delightful eating with the traditional tartar sauce. Prepared Goujons can be frozen and used for a marvelously quick starter when required.
2 barramundi fillets
½ cup plain flour
1 egg lightly whisked
½ cup breadcrumbs
1 tbls oil
1 tbls butter
Method
Cut the fillets in finger long sizes. Place plain flour in a bowl, whisk an egg in a second bowl and place breadcrumbs in a third bowl. Coat the fish pieces in flour, dip in eggs and lastly coat in breadcrumbs. Place oil and butter in a large frying pan over medium heat. Fry the pieces approx. 2 minutes on each side until crisp and golden.
Note: Goujons are normally deep fried and can also be oven baked.
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