Crispy Fish Fingers in Lemonade Batter

Instructions

Preheat the deep fat fryer to 180C. Alternatively, fill a deep saucepan with sunflower oil to halfway and, using a cooking thermometer, heat to 180C

In a large mixing bowl, whisk together the lemonade and flour to make the batter. Set aside

Cut the fish fillets into 8 individual goujons

Dip each cod goujon in the lemonade batter until completely covered

Carefully lower the fish into the deep-fat fryer or saucepan and cook for 4 minutes, or until golden brown and crispy. The trick is to keep the oil hot enough and not leave the food in it for too long

Remove the goujons from the fryer using a slotted spoon and set aside to drain on kitchen paper. Season to taste with salt and pepper