Cod in Panko Breadcrumbs

Tea tonight.  Fish and chips.  Made not bought, very easy and tastes good.






Cod Loin Goujons Recipe
450g fresh cod loin
150g Japanese panko breadcrumbs, or dried breadcrumbs
2 lemons, zest only
1½ tsp cayenne pepper
1½ tsp dried thyme
1½ tsp dried oregano
2 tsp cracked black pepper
1 tsp sea salt
50g plain flour
1 egg,
1½ litre vegetable oil, for deep frying(or 1 cm in frying pan and turn when done on each side).
1) Place all the breadcrumbs, lemon zest, cayenne pepper, dried thyme, dried oregano, cracked black pepper and sea salt into a bowl and mix until well combined.
2) Slice the cod loin into consistent Goliath finger size (roughly 5cm in length and 1.5cm-2cm in width)
3) Beat egg lightly in a bowl. Coat each Goliath finger size cod slice in flour, dust off the excess, dip into the egg white and coat in breadcrumbs.
4) Heat oil in deep heavy based pot to mid-high heat. Test the heat by dropping in a breadcrumb into the oil. If it immediately bubbles and rises up to the surface the oil is ready.
5) Fry 3-4 fingers at a time for 4-5 minutes turning frequently. Use a slotted spoon to lift out and drain on kitchen towel.