Recipe: Hake goujons with sriracha mayonnaise

Ingredients

Goujons
400g hake fillet
50g cake flour seasoned with salt and freshly ground black pepper, to taste
2 eggs, beaten
100g panko breadcrumbs
Sunflower oil, to deep-fry

Mayonnaise
1 large egg yolk
30ml (2 tbsp) sriracha hot sauce
125ml (½ cup) sunflower oil
125ml (½ cup) olive oil
Juice of 1 small lime
Salt, to taste

Method

1. Remove the skin from the hake fillet and slice the fish into 1cm-thick strips. Dust in the seasoned flour, then dip into the 2 beaten eggs and finally coat in panko breadcrumbs. Set aside until needed.

2. In a deep-fat fryer or deep pot, heat the sunflower oil to 180˚C (if using a deep pot, use a sugar thermometer to check the temperature). Fry the goujons in small batches, 2 minutes, and turn over and fry, a further 2 minutes. Remove and set aside to drain on paper towel.

3. To make the mayonnaise, add the egg yolk and sriracha to a jug and blitz with a stick blender. Gradually add the oils while blitzing continuously, until all of the oil is incorporated and you have a light and fluffy mayonnaise. Season with lime juice and salt, to taste.

4. Serve the goujons hot with the sriracha mayonnaise on the side.

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