5 tablespoons olive or vegetable oil, plus extra for frying
2 tablespoons plain flour
1 egg, beaten
50 g (2 oz) fresh or dried breadcrumbs
2 teaspoons finely grated lemon rind
250 g (8 oz) salmon or other boneless fish fillet, cut into thick, chunky strips
salt and pepper
green salad or vegetables
Toss the sweet potato wedges in a bowl with 2 tablespoons of the oil and a pinch each of salt and pepper. Tip onto a baking sheet and bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for about 25 minutes, turning occasionally, until tender and golden.
Meanwhile, place the flour, egg and breadcrumbs in 3 separate dishes. Mix the lemon rind into the breadcrumbs. Season the flour with a pinch each of salt and pepper and dust the pieces of salmon to coat. Dip the fish pieces, one by one, first into the seasoned flour, then into the beaten egg, then into the breadcrumbs, turning to coat completely.
Heat the remaining oil in a large non-stick frying pan and cook the goujons for about 3 minutes on each side until they are golden and crispy and the salmon is flaky. Remove, drain on kitchen paper and keep warm.
Serve the goujons with the potato wedges and green salad or vegetables and lemon wedges, if desired.