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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Cut strips from skinned fish fillets, working across the grain of the flesh: this helps the goujons retain their shape. The oil will rise in the pan, so fill to the recommended level - a deep pan should be filled to one-third of its capacity.

  1. Cut the skinned fish fillets into 1-cm strips, working across the grain and using a chef’s knife.

  2. Put the strips of fish in a plastic bag containing seasoned flour. Twist the top to seal, and shake to coat evenly.

  3. Heat the oil to 180-190°C. Lower the goujons into the oil using a slotted spoon or fryer basket. Deep fry for 3-4 minutes until golden. Remove and drain on paper towels.

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