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hake goujons

Lemon and Parmesan Crumbed Hake Goujons with Garlic Aïoli

BY

This makes a tasty little snack, light meal or even a starter. Easy to make and a lovely, little garlic Aïoli to go!

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 8 mins
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Goujons

  • about 750 g hake fillets, skins removed
  • 2 C (500 ml) fresh breadcrumbs
  • ¼ C (60 ml) grated Parmesan
  • zest of 1 lemon
  • 3 sprigs flat-leaf parsley, chopped
  • salt and pepper, to taste
  • 1 C (250 ml) seasoned flour
  • 2 eggs, beaten
  • cooking oil, for deep-frying

Aïoli

  • 1 egg yolk (at room temperature)
  • 3 cloves garlic, crushed
  • juice of 1 lemon
  • salt and pepper, to taste
  • 1 C (250 ml) canola oil
  • lemon wedges, to serve
  • root veggie crisps, to serve

Cut the fish into bite-sized cubes and keep to one side. Combine the breadcrumbs, Parmesan, lemon zest, parsley and seasoning. Coat the fish cubes with the seasoned flour and egg and then dip into the breadcrumb mixture, coating well. Chill in the fridge for 15 minutes.

Meanwhile, prepare the aïoli. Place the egg 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. Keep to one side.

Heat the oil until hot and deep-fry the goujons for about 4 minutes, or until golden and crispy. Place on paper towels to absorb any excess oil.

Serve the fish with the aïoli, lemon wedges and root veggie crisps.