How Long To Deep Fry Cod Goujons at Elaine Wilson blog

How Long To Deep Fry Cod Goujons. Goujons can also be baked in the oven for a healthier version. Deep fry for 1 min until golden brown, then drain and season. Coat the fish fillets in seasoned flour, egg and panko. Preheat the deep fat fryer to 170°c. Salt & pepper to taste. To make the sauce, whisk the egg yolks and mustard, slowly drizzling in the oil until thick. They are done when they are golden brown. Deep fry fish goujons for a couple of minutes in hot oil in a deep fat fryer, set to 180c/355f. Once the oil is ready, drop each slice of cod into the tempura batter, shake off any access. The zest of 1 lemon. For the tartare sauce, whisk the egg yolks and vinegar together in a bowl. In a deep saucepan add the oil and heat to 185c.

Whitby MSC Cod Goujons Whitby Seafoods
from www.whitby-seafoods.com

Deep fry fish goujons for a couple of minutes in hot oil in a deep fat fryer, set to 180c/355f. Deep fry for 1 min until golden brown, then drain and season. The zest of 1 lemon. To make the sauce, whisk the egg yolks and mustard, slowly drizzling in the oil until thick. Once the oil is ready, drop each slice of cod into the tempura batter, shake off any access. In a deep saucepan add the oil and heat to 185c. Salt & pepper to taste. Goujons can also be baked in the oven for a healthier version. Coat the fish fillets in seasoned flour, egg and panko. For the tartare sauce, whisk the egg yolks and vinegar together in a bowl.

Whitby MSC Cod Goujons Whitby Seafoods

How Long To Deep Fry Cod Goujons Deep fry for 1 min until golden brown, then drain and season. For the tartare sauce, whisk the egg yolks and vinegar together in a bowl. Goujons can also be baked in the oven for a healthier version. Coat the fish fillets in seasoned flour, egg and panko. In a deep saucepan add the oil and heat to 185c. To make the sauce, whisk the egg yolks and mustard, slowly drizzling in the oil until thick. Deep fry for 1 min until golden brown, then drain and season. Deep fry fish goujons for a couple of minutes in hot oil in a deep fat fryer, set to 180c/355f. The zest of 1 lemon. They are done when they are golden brown. Preheat the deep fat fryer to 170°c. Once the oil is ready, drop each slice of cod into the tempura batter, shake off any access. Salt & pepper to taste.

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