This recipe transforms succulent hake fillets into golden, crispy delights, perfect for a delightful meal or a crowd-pleasing appetiser!
Ingredients
- GOUJONS
- 400g hake fillet
- 50g cake flour seasoned with salt and freshly ground black pepper, to taste
- 2 eggs, beaten
- 100g panko breadcrumbs
- sunflower oil, to deep-fry
- MAYONNAISE
- 1 large egg yolk
- 30ml (2 tbsp) sriracha hot sauce
- 125ml (½ cup) sunflower oil
- 125ml (½ cup) olive oil
- juice of 1 small lime
- salt, to taste
Instructions
1 Remove the skin from the hake fillet and slice the fish into 1cm-thick strips. Dust in the seasoned flour, then dip into the 2 beaten eggs and finally coat in panko breadcrumbs. Set aside until needed.
2 In a deep-fat fryer or deep pot, heat the sunflower oil to 180˚C (if using a deep pot, use a sugar thermometer to check the temperature). Fry the goujons in small batches, 2 minutes, and turn over and fry, a further 2 minutes. Remove and set aside to drain on paper towel.
3 To make the mayonnaise, add the egg yolk and sriracha to a jug and blitz with a stick blender. Gradually add the oils while blitzing continuously, until all of the oil is incorporated and you have a light and fluffy mayonnaise. Season with lime juice and salt, to taste.
4 Serve the goujons hot with the sriracha mayonnaise on the side
Notes
Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
Recipe shared by Food&Home.
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Feature Image: F&H
