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Hake goujons with sriracha mayonnaise

Name: Hake goujons with sriracha mayonnaise
Cook time: 20 min
Yield: 2 – 4
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

December 11, 2023

Excite your taste buds in a symphony of flavours with these hake goujons accompanied by a fiery sriracha mayonnaise. This recipe transforms succulent hake fillets into golden, crispy delights, perfect for a delightful meal or a crowd-pleasing appetiser!

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Hake goujons with sriracha mayonnaise

Serves: 2 – 4

Cooking Time: 20 mins

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

Instructions

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.

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.

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.

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