quit
DEEP FRYING (2 of 6)
 Hospitality and Catering
TYPES OF FISH CUTS
Fish can be cut into many different shapes and sizes for deep frying. However, oily fish are not used for deep frying.
• Filet Traditional fish and chips Fried goujon
• Supreme
• Goujon
Fried cuts of fish Fried cuts of fish with tartar sauce
• Goujonette
• Whole (ie. Whitebait - whole curled whiting)
Fish cakes
• Nuggets or Boule (fish balls as used in buffets)
• Fish Cakes or cutlets - shaped fish coated in breadcrumbs
General Points Fish Cuts Preparation Frying & Draining Safety Serving