Goujons with Tartare Sauce

[Starters]

110g/4oz white fish fillets, skinned, per person

oil for deep frying

seasoned plain flour

beaten egg

dried white breadcrumbs

salt

TO SERVE

tartare sauce 

lemon wedges

1. Cut the fish diagonally into finger like strips.

2. Heat oil in fryer until a crumb will sizzle in it.

3. Dip the fish into the flour, then the egg and coat in breadcrumbs

4. Fry a few at a time until crisp and golden brown. Drain on kitchen paper and sprinkle with salt.

5. Serve with tartare sauce and lemon wedges.