Spicy Fish Goujons with Rosemary Straw Chips

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Give your fish goujons a spicy twist with this recipe. They are delicious served with rosemary straw potato chips.

Serves: 4 |
4 servings
Rating:

Difficulty: easy

Prep Time : 30 mins |
Cook Time : 30 mins

Issue 36

Ingredients

Spicy Fish Goujons
600 g hake fillets, sliced into fingers
salt and freshly milled black pepper
2 Tbsp (30 ml) NoMU® Spanish Rub
1 C (250 ml) dried breadcrumbs
¼ C (60 ml) flour, for dusting
2 eggs, lightly beaten

Rosemary straw potato chips
vegetable oil, for deep-frying
4 large potatoes, peeled and finely sliced into matchsticks
1 Tbsp (15 ml) fresh rosemary, leaves picked and roughly chopped
Maldon sea salt
lemon wedges, for serving

Method

Season the hake fingers with the salt and freshly milled pepper. Add the Spanish Rub to the breadcrumbs and place into a bowl.

Dust the hake fingers with flour and shake off any excess. Dip the hake into the beaten egg, followed by the spiced breadcrumbs. Keep to one side until ready to fry.

Rosemary straw potatoes

Heat enough vegetable oil in a saucepan for deep-frying. As soon as the oil is hot, deep-fry the potato chips in small batches, making sure not to overcrowd the saucepan. Add the rosemary for the last 20 seconds of deep-frying, then remove the chips from the oil with a slotted spoon. Drain on paper towel and season lightly with some Maldon salt.

Deep-fry the fish goujons, also in batches, for 1 minute or until golden brown and crispy. Remove from the oil and place onto some paper towel to soak up any excess oil. Season with a little salt and black pepper.

Serve the goujons immediately with the crispy rosemary straw potatoes and lemon wedges.