(a) List six types of fish cut.
(b) State three reasons for coating fis for frying.
(c) List four ingredients for coating fish.
(a) Types of Fish Cut; -Goujons. -Supremes. -Plaited/En tresse. -Steak. -Fillet. -Darnes. -Paupiettes. -Troucons.
(b) Types of Fish Cut; -To conserve the nutrients in the fish. -To retain the shape of the fish. -To prevent the fish from breaking during frying. -To make the fish look attractive and appetizing. -To prevent the fish from being in direct contact with hot oil. -To make it crispy.
(c) Ingredients for Coating Fish; -Flour -Bread crumbs. -Egg. -Batter. -Ground biscuit.
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