Kitchen 26 - Like working in a chippy

So we had our go at deep fat frying today. But before we got even close to doing that there was another sole to be filleted. Then sliced diagonally, dipped in flour, egg and breadcrumps. And even if you take the greatest care you will end up with some panered fingertips.

Finally the big moment of deep fat frying was there. You not only have to be very careful, but also very quick. Otherwise the lovely fish will turn into a burnt stick. However, we didn't do so badly. and with the tartare sauce and some lemon wedges the goujons were gone in no time.

Plus there was another premiere for me - making bread and butter pudding. What didn't look like much to me from the ingredients - bread, butter, some dried fruits and milk - turned out to be lovely.

I actually really liked it - so much that I almost had all of it right after the goujons and felt a bit ill at the end!