Rice Krispies make a tasty coating for fish, and I like to make these finger-sized goujons as they can be prepared quickly and can be easily cooked from frozen. Another good coating to try is crushed cornflakes. Simply cut the fish into strips, coat in seasoned flour, lightly beaten egg and then crushed cornflakes, and sauté until golden and cooked through.
● 225g skinless sole or plaice fillets
● 45g Rice Krispies
● 3 tbsp freshly grated Parmesan
● ¼ tsp paprika
● 1 tsp sesame seeds (optional)
● 1 egg, 2 tbsp plain flour
● 2–3 tbsp sunflower oil, for frying
● Salt and pepper
For the lemon mayo dip
● 2 tbsp mayonnaise
● 2 tbsp Greek yoghurt
● 1 tsp lemon juice
● Cut the fish into little finger-sized pieces. Cover and set aside in the fridge.
● Put the Rice Krispies, Parmesan and paprika in a food processor, and whiz to fine crumbs. Transfer to a plate and season to taste. Add sesame seeds (if using).
● Beat the egg in a bowl with a pinch of salt and spread the flour out on a separate plate.
● Toss three or four of the fish pieces in the flour then dunk in the egg and roll in the Krispie crumbs until well coated. Place on a clean plate and continue with remaining fish.
● Cook immediately or freeze according to the instructions below. Heat the oil in a large frying pan and add the fish fingers. Fry for 1½ –2 minutes each side, until golden and cooked through.
● Transfer to a plate lined with kitchen paper and cool slightly before serving.
● To make the dip, mix all of the ingredients together. If you like, you can season with a pinch of salt.
● To freeze, lay the uncooked fish fingers on a baking sheet lined with cling wrap. Cover with the cling wrap and freeze for about 2 hours, until firm. Transfer to re-sealable plastic bags and cook as above from frozen - the cooking time is the same.