Hake goujons with sriracha mayonnaise
- 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
- 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
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.
Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis