I made this with catfish because the texture seemed right but any firm fleshed fish would be delicious. You can also do this with whole fillets rather than cutting your fish fingers into goujons but I was going for an easy to eat meal so fish finger sized portions seemed appropriate.
5 fish fillets, fish of your choice
1 cup rye flour
3 Tbsps vinegar of your choice, I used Chinese black vinegar but traditional malt or apple cider would taste good as well
1 tsp caraway seeds, ground as fine as you can get them
1 lemon, halved
Salt to taste
1/4 cup olive oil for shallow frying
Cut the fish into pieces resembling fish fingers and place in a dish.
Sprinkle with the vinegar and toss well to combine. Add salt generously and toss again.
Place the fish pieces, flour and caraway in a ziplock or plastic bag and shake so that the fish pieces are coated on each side with flour. Set aside.
Heat the oil in a large skillet over medium heat. As soon as a drop of water flicked into the surface bubbles and dissipates immediately, add the fish pieces. Do not crowd the pan so you may have to cook this in 3 or 4 batches. With catfish fillets this took about 90 seconds on each side; with thicker fillets it may take longer.
Place each batch on a paper towel lined plate to absorb excess oil. Once everything is cooked, squeeze the two lemon halves over the surface of the now crispy fish and sprinkle with salt.
I served mine with a mushy pea inspired dipping sauce but traditional tartar sauce would be excellent.