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.
Cut the skinned fish fillets into 1-cm strips, working across the grain and using a chef’s knife.
Put the strips of fish in a plastic bag containing seasoned flour. Twist the top to seal, and shake to coat evenly.
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.