Cut the fish fillets across their width into thick, finger-like strips, about 2cm wide.
In a shallow bowl, mix together the flour and cayenne with some salt and pepper to season.

Put the egg in a separate bowl. Mix the breadcrumbs in a third bowl or on a plate.
Toss the fish in the seasoned flour mixture, then dip each piece first in the beaten egg and then in the breadcrumbs. Place on a lightly oiled, non-stick, baking tray and chill for 30 minutes until required.

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 3 minute on each side, as the fillets are so thin Drain in kitchen paper.

#OR

Preheat the oven to 220°C (gas 7).
Bake the goujons for 10 minutes, turning halfway through cooking. Brush with the melted butter and return to the oven for a further 5 minutes until golden and crispy. Serve immediately with the dip.

#Tip:

Bread which is a day or two old is ideal for making breadcrumbs.

To give the goujons a cheesy flavour, add 25g finely grated Parmesan to the breadcrumbs.