Legacy of my past: I taught my children to describe their dinner in French last night.
Nous avons mangé des goujons de poisson avec des pommes frîtes.
Oven-baked wedges, sprinkled with whatever yummy spices I had in the cupboard.
Goujons: fingers of kingfish, floured, dipped in egg then rolled in a mix of breadcrumbs, polenta (for crunch), parmesan and cayenne, and shallow-fried. (I didn’t have enough oil to deep-fry, but it didn’t seem to matter). And a bit of tuna at the front there, also very tasty and meaty.
Slicing the fish and doing all the dusting and dipping and rolling took ages, each batch only took a few minutes to cook.