Crispy fish goujons

Prepping

1. Use a sharp knife to cut the fish into strips. For standard-sized cod or hake fillets, slicing them lengthways along the middle line will give you nicely sized goujons.
2. Pat the fish bone-dry with a piece of kitchen paper to remove any moisture from the surface.
3. Place a double layer of kitchen paper on a clean plate. This will hold the cooked goujons and soak up any excess oil.
4. Spread half of the panko crumbs onto a separate plate or shallow dish. Top up with the remaining crumbs halfway through the coating process if needed.Note: Add only half the breadcrumbs initially, as they can become moist from the wet flour mixture. Save the dry breadcrumbs and add as needed for a crispy coating.
5. In a large, shallow bowl, combine the plain flour, salt and black pepper, mixing them with a fork.
6. Add the soda water and whisk until you have a smooth, lump-free batter.
7. Arrange your bowls from left to right, starting with the fish, then the batter and lastly, the panko breadcrumbs.

Let's make goujons!

1. Dip a strip of fish fillet into the batter and turn it around to fully coat.
2. Let the excess batter drip down first before placing it onto the crumbs.
3. With your clean hand, sprinkle breadcrumbs on the top side of the fish before flipping it. This keeps the wet batter from mixing with the crumbs too much, ensuring a crispier coating and preventing sogginess in the crumb bowl.
4. Repeat the process until all the strips of fish have been dipped in batter and coated in the panko breadcrumbs.
5. Over medium-high heat, heat about 3-4cm of oil in a deep saucepan. The oil should be deep enough to ensure the fish is almost fully submerged.
6. To test the oil, drop a few crumbs into it. If the crumbs sizzle and start cooking immediately, it means the oil is hot enough and ready for use. Turn the heat down to medium.
7. Carefully place the fish strips into the hot oil away from you to avoid splashes. Fry in a single layer, leaving space between each piece for even cooking. Immediately after adding, gently move them with tongs to prevent sticking.
8. Allow the fish to cook for 3 minutes before turning them over with kitchen tongs (the timer on your phone works great for this!)
9. Cook for a further 2 minutes before turning them around again.
10. Cook for a further 1 minute or until they are golden brown and crispy.
11. Using a slotted spoon, transfer the golden brown goujons to the plate lined with an absorbent paper towel to remove excess oil. Repeat the process with the remaining fish.

To make the garlic mayo dressing

1. Add all the ingredients for the dressing to a small bowl. Mix and serve.