Remove the skin and the pin bones from the fish and then cut each fillet into slices.
Place the flour in one baking tray and add in the salt and pepper. Break the eggs into a second tray and whisk with a pinch of pepper. Place the breadcrumbs in a third tray. Chunkier, rustic breadcrumbs work better than very fine ones - panko breadcrumbs work very well.
Dip the slices of fish into the flour and coat. Shake off the excess flour and then dip in the egg, followed by the breadcrumbs.
Place the sunflower oil in a large pan, making sure the oil does not come more than halfway up the depth of the pan. Bring the oil to a temperature of 180'C and then add the pollock to the oil and cook for 2 minutes. Remove from the oil and place on kitchen paper to allow any excess oil to drain away.
Place all of the spices in a dry frying and toast for 1 minute over a high heat. Finely the dice the red chilli. Transfer to a pestle and mortar and crush. Stir the spice mixture into the Greek yogurt and finish with a squeeze of fresh lemon juice.
Serve dip alongside the hot pollack goujons.
«Make sure your oil is hot before adding the fish - if it is cool, the fish will overcook rather than become crisp and golden brown. If you do not have a themometre, add a small piece of fish to the oil - the oil should bubble vigorously.»