6 servings
Prep: 25 mins,
Cooking: 8 mins
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Ingredients (14)
For the goujons:
750 g | hake — fillet, skin removed |
1 cup | flour — seasoned |
2 | eggs — beaten |
2 cup | breadcrumbs — fresh |
1/4 cup | parmesan cheese — grated |
lemon — zest only | |
3 | fresh Italian parsley — chopped |
salt and freshly ground black pepper | |
oil — for deep frying |
Fo the aioli:
1 | eggs — yolks only, room temperature |
3 | garlic — cloves, crushed |
lemon — juice only | |
salt and freshly ground black pepper | |
1 cup | canola oil |
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