Herbed Fish Goujons

1. 1

   Mix the bread crumbs, parsley, and smoked paprika well into a bowl and season with salt and pepper.

2. 2

   Spread the flour in another bowl.

3. 3

   Whisk the eggs and 2 tbsp water in another bowl.

4. 4

   Slice the fish into strips about 1/2 in (1cm) wide.

5. 5

   In batches, coat the fish in the flour.

6. 6

   Dip in the egg, then coat with the bread crumbs.

7. 7

   Spread them, without touching each other, on a baking sheet.

8. 8

   Add enough oil to come 1 in (5cm) up the sides of a large, deep saucepan and heat over high heat to 350F (180C).

9. 9

   In batches, add the fish and deep-fry, turning once, about 2 minutes, until golden.

10. 10

    Using a slotted spoon, transfer to paper towels to drain.

11. 11

    Transfer to a platter and garnish with the parsley.

12. 12

    Serve hot, with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.