To fillet the fish, cut around the back of the head, down to the backbone using a sharp thin-bladed, flexible knife. Then make a cut down the centre of the fish, from head to tail.
Slice the fillets diagonally into goujons about the thickness of your little finger.
Flour, egg and breadcrumb the goujons. Drop them individually into hot oil and fry in batches until crisp and golden.
