Serve your guests these yummy crispy fried strips of white fish with dollops of different dips to dunk them in.
Perfect for your weekend X Factor party - they're easy to make and totally delicious.
Classic fish goujons
225g (8oz) white fish fillets, skinned and boned
45g (1½oz) fresh or panko breadcrumbs
Pinch of salt
Pinch of freshly ground black pepper or chilli powder
45g (1½oz) plain flour
2 litres (3½ pints) vegetable or sunflower oil
½ tsp sea salt to serve
Deep-fat fryer or deep-sided saucepan
Slice the fish fillets into 20 equal strips.
Whisk the egg with 1 tablespoon water. Mix the breadcrumbs with salt and pepper or chilli powder.
Coat the fish in flour, then dip into the egg, coating evenly all over, and then roll in breadcrumbs.
Lay on a tray and chill until needed.
To deep-fry, heat the oil in a deep-fat fryer or deep-sided saucepan to 190°C (375°F/Gas 5), or until a cube of bread browns in 30 seconds.
Fry the goujons in 4 batches of 5 goujons at a time for 2 minutes, then drain on kitchen paper.
Serve scattered with a little sea salt and home-made tartar sauce.
These goujons freeze well uncooked in single layers. You can make them the day before serving.
Recipe taken from Canapés, by Victoria Blashford-Snell and Eric Treuille, published by DK, £14.99, dk.com