Crispy Fish Goujons with Lemon Mayo

Instructions

1. 1

   Pat the fish fillets dry with paper towels and cut into finger-sized strips, about 1 inch wide and 3-4 inches long.

2. 2

   Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, garlic powder, salt, and pepper in the third.

3. 3

   Dredge each fish strip in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in the seasoned breadcrumbs, pressing gently to help them adhere.

4. 4

   Heat oil in a large heavy-bottomed pan or deep fryer to 180°C (350°F). Test with a small piece of bread - it should sizzle and turn golden in about 30 seconds.

5. 5

   Fry the goujons in batches for 3-4 minutes, turning once, until golden brown and crispy. Don't overcrowd the pan.

6. 6

   Transfer cooked goujons to a plate lined with paper towels to drain excess oil.

7. 7

   While the fish cooks, prepare the lemon mayo by mixing mayonnaise with lemon juice and zest in a small bowl.

8. 8

   Serve the hot goujons immediately with the lemon mayo for dipping and extra lemon wedges on the side.