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Fish goujons with sweet chilli and coriander mayonnaise

Recipe from: 29 October 2015
recipe, fish, light meals

Ingredients 11
Servings 4
Time 00:20


  • 4-6
    frozen hake steaks, defrosted
  • 125
  • 100
    dried breadcrumbs
  • 100
    desiccated coconut
  • 2
    large eggs, lightly beaten
  • sunflower oil, for frying
  • 250
    good-quality mayonnaise
  • 30
    sweet-chilli sauce
  • 20
    freshly chopped coriander (optional)
  • basmati rice and salad, to serve
  • lemon wedges, to serve


Cut the fish into strips. Put the cornflour into a bowl and season with salt. Put the breadcrumbs and coconut into another bowl and the eggs into a third bowl.

Dip each piece of fish into the cornflour, then the eggs and then the crumb mixture. Place the fish strips onto a baking tray and refrigerate until ready to cook.

Mix the mayonnaise, chilli sauce and coriander together. Chill until ready to serve.

Heat a thick layer of oil in a frying pan over a medium heat. Once the oil is hot, add the fish a few pieces at a time and cook until golden. Drain on absorbent paper. Repeat with the remaining fish. Serve immediately with the mayonnaise. Accompany with basmati rice, a green salad and wedges of lemon. 

Text and image: Ideas magazine

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Read more on: recipe  |  fish  |  light meals

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