Fish goujons with curry mayo

Slice each fillet into 4 strips length-ways, then in half on the diagonal to create roughly 16 goujons. Pat dry and set aside

Create a breadcrumb station with a dish of flour, a bowl of eggs whisked with a dash of milk and pinch of salt (the salt breaks down the albumen in the egg, making it looser and easier to dip in), a bowl of breadcrumbs and a clean plate for the finished pieces

Dust each goujon in flour, tap to remove excess flour, then dip in the egg, followed by the breadcrumbs. Pat down to ensure a nice even coating, then place on the plate whilst you coat the other pieces

To make a quick curried mayonnaise, stir the curry powder through the mayonnaise along with a pinch of turmeric powder, then season with a squeeze of lemon juice

Place a large non-stick frying pan over a medium heat with a dash of oil. Once the oil is hot, gently lay the goujons in the pan and fry until crisp and golden – only about 1 minute on each side, as the fillets are so thin

Drain in kitchen paper, then sprinkle with a pinch of salt. Serve hot with the curried mayonnaise