(a) List six types of fish cut. (b) State three reasons for coating fis for frying. (c) List four ingredients for coating fish.

(a) Six types of fish cut

• Fillet: a boneless side of fish removed from the bone.
• Steak (darne): a thick slice cut across a round fish, on the bone.
• Cutlet (troncon): a slice cut across a flat fish, on the bone.
• Goujon: a fillet cut into thin, finger-like strips.
• Suprême: a slanting slice cut from a large fillet.
• Délice: a neatly folded or rolled fillet.

Paupiette (a stuffed, rolled fillet) is also acceptable.

(b) Three reasons for coating fish for frying

• To protect the delicate flesh from the intense heat of the fat and prevent it from breaking up.
• To seal in the natural juices and flavour so the fish stays moist.
• To give an attractive, crisp, golden-brown surface and prevent the fish from absorbing too much fat.

(c) Four ingredients for coating fish

• Flour (seasoned).
• Beaten egg.
• Breadcrumbs.
• Batter (flour, liquid and sometimes egg) as an alternative coating.