Cut the fish into strips 1 cm wide and 6 cm long.
In three separate bowls, place the flour, eggs and breadcrumbs. Whisk the eggs to break up the yolks.
Chop the parsley finely. Zest the lemons.
Mix half of the lemon zest and parsley with the breadcrumbs.
To breadcrumb the fish, dip the pieces of fish into the flour. Shake of any excess flour and then dip into the eggs. Finally dip into the breadcrumbs and then arrange on a tray.
Heat the sunflower oil in a deep fat fryer to 180c.
Add the goujons to the oil and fry until crisp and golden brown. (2 to 3 minutes) Transfer to a tray lined with kitchen paper to absorb any excess oil.
Serve immediately with a wedge of lemon and the yogurt dip.
Chop the gherkins into pieces and add to the yogurt. Add the capers, the remaining lemon zest, the juice of 1 lemon before seasoning with salt and pepper to finish.
«You can also shallow fry your goujons, just remember to turn half way through cooking. For a healthier alternative use Japanese Panko breadcrumbs and bake the goujons in the oven (180c) for 5 or 6 minutes.»
Deep fried goujons of sustainable pollack served with a zesty Greek yogurt and parsley dip.