12 x 4 oz (100 g) flounder fillets
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
scant 1/2 (us) cup (100 ml) milk
oil for deep frying
tartare sauce to serve
for the garnish
1. Cut the fish fillets lengthways into short strips about 4 cm( 1 1/2 inches) wide. Spread out the flour in a shallow bowl; season with salt and pepper. Pour the milk into a second bowl. Coat the strips of flounder first in milk and then in seasoned flour, shaking off any excess.
2. Put the oil for frying into a deep wide saucepan to a depth of at least 7.5 cm/3 inches. Heat the oil to 180-190°C/350-375°F or until a cube of bread added to the oil browns in 30 seconds. If you are using a deep-fat fryer, follow the manufacturer's instructions.
3. Carefully add the strips of fish, a few at a time, to the hot oil. Fry for 2-3 minutes until golden brown. Drain on absorbent kitchen paper and keep hot on a warmed dish. Reheat the oil before putting in each fresh batch of goujons. Garnish and serve with tartare sauce.