| GOUJON | A thin strip of fish or chicken, coated in breadcrumbs and deep fried (6) |
| FILLET | From "thread", a word for a narrow ribbon tied round the head originally, later a boned side of fish or slice of meat; a decorative line impressed on the cover of a book; a narrow piece of wood; or, a |
| PAKORA | In Indian cooking, a piece of vegetable or meat coated in a seasoned batter and deep-fried (6) |
| ASLANT | A thin strip of wood covering name at an angle (6) |
| SCHOOL | Area for training horses and riders; a group of fish or marine mammals; or, a community of artists sharing a common style (6) |
| NUGGET | Bite-sized piece of fried fish or chicken (6) |
| COWARD | Fighting to slice fish or chicken (6) |
| TAPE | A thin strip of cotton or linen for binding, fastening or for embroidering with one's name; a length of cellulose for sticking; a long cloth or metal ruler for carpentry, dressmaking, tailoring etc; a |
| SCHNITZEL | A thin slice of veal coated in breadcrumbs and fried (9) |
| RISSOLE | A mixture of meat and spices coated in breadcrumbs and fried (7) |
| SCOTCHEGG | Picnic food encased in sausage meat, coated in breadcrumbs and fried (6,3) |
| NIGIRI | Sushi prepared by layering strips of fish over rice |
| SPILL | A thin strip of wood or twisted paper with which fires or non-electric lamps are lit (5) |
| MATCH | A thin strip of wood or cardboard tipped with a chemical that ignites by friction (5) |
| REED | A thin strip of material that vibrates in a musical instrument (4) |
| FRITTER | A piece of fruit, vegetable or meat coated in batter and deep-fried (7) |
| STAY | A thin strip of metal, plastic or bone used to stiffen corsets (4) |
| TEMPURA | A Japanese dish of seafood or vegetables dipped in batter and deep fried (7) |
| RISSOLES | Minced balls of meat or fish coated in breadcrumbs (8) |
| CHIMICHANGA | Mexican dish consisting of a burrito wrapped around a savoury filling and deep-fried (11) |
