Cut the fish into bite sized cubes.
Combine the breadcrumbs, parmesan, zest, parsley and seasoning.
Coat with seasoned flour, egg and lastly lots of crumbs. Chill in the fridge for 15 minutes.
Meanwhile prepare the aioli: Place the yolk, garlic, lemon juice and seasoning into a blender. Blitz together until well combined, then slowly add the oil through the funnel blending all the while until light in colour and thickened. Set aside.
Heat a pot of oil. When oil is hot enough, fry the goujons until golden and crispy – should take 4 minutes. Place on paper towel to absorb excess oil.
Serve with garlic aioli, lemon wedges and root veggie crisps.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.