Make these fish goujons to the delight of everyone, baby hake fillets from The Cheeseman are a versatile and economical fish to use.
Directions
Cut the fish fillets across their width into thick, finger-like strips about 2cm wide.
In a shallow bowl, mix together the flour and cayenne with some salt and pepper to season.
Put the egg in a separate bowl. Mix the breadcrumbs with the sesame seeds in a third bowl or on a plate.
Toss the fish in the seasoned flour mixture, then dip each piece first in the beaten egg and then in the breadcrumbs. Place on a lightly oiled, non-stick, baking tray and chill for 30 minutes until required.
Deep fry for 3-4 minutes or until golden brown. Serve immediately with the dip.
For the dip, mix together the mayonnaise, mustard, capers and lemon juice. Season to taste, then cover and chill.
COOK SMART With The Cheeseman
• Bread which is a day or two old is ideal for making breadcrumbs.
• To give the goujons a cheesy flavour, add 25g finely grated Parmesan to the breadcrumbs in place of the sesame seeds.
