Parmesan and lemon crumbed hake goujons

Serve these with a creamy garlic aioli.
 
fish pieces

Recipe from: 05 February 2013
Preparation time: 25 min
Cooking time: 8 min
 
 

Ingredients

 
  • For the goujons:
  • 750
    g
    hake fillet - skin removed
  • 1
    cup
    seasoned flour
  • 2
    eggs - beaten
  • 2
    cup
    fresh breadcrumbs
  • 1/4
    cup
    grated Parmesan
  • Zest of 1 lemon
  • 3
    sprigs flat leaf parsley - chopped
  • Salt and pepper
  • cooking oil for deep frying
  • Fo rthe aioli:
  • 1
    room temperature egg yolk
  • 3
    cloves garlic - crushed
  • Juice of 1 lemon
  • Salt and pepper
  • 1
    cup
    canola oil
Servings: Change Serving
 
 

Method

 
Cut the fish into bite sized cubes.

Combine the breadcrumbs, parmesan, zest, parsley and seasoning.

Coat with seasoned flour, egg and lastly lots of crumbs. Chill in the fridge for 15 minutes.

Meanwhile prepare the aioli: Place the yolk, garlic, lemon juice and seasoning into a blender. Blitz together until well combined, then slowly add the oil through the funnel blending all the while until light in colour and thickened. Set aside.

Heat a pot of oil. When oil is hot enough, fry the goujons until golden and crispy – should take 4 minutes. Place on paper towel to absorb excess oil.

Serve with garlic aioli, lemon wedges and root veggie crisps.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


 

Read more on: deepfry  |  recipe  |  fish and seafood  |  eggs
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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