Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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This technique may be used to cook a variety of fish that have been cut into fillets, darnes, or tronçons. It is also the preferred method of preparation for miniature whole fish, such as goujon, a French fish that is similar to the American smelt. When larger fish fillets are cut into strips about the same size as a goujon, they are called goujonettes and, they too, are always fried. Deep-frying is a superb medium for cooking fish because it cooks so quickly it does not allow the fish to dry out or toughen. When done properly, it creates a beautiful, crisp crust that surrounds moist meat. Fried fish is traditionally served with fried parsley sprigs.