Golden, crunchy on the outside and delicately flaky within, hake goujons are the kind of crowd-pleaser that never lingers long on the platter.
This easy, feel-good dish takes humble hake and gives it a light, crisp coating that’s made for dipping, sharing and second helpings. Paired with a creamy sriracha mayonnaise, there’s just enough heat to keep things interesting without overpowering the fresh, clean flavour of the fish. It’s the perfect balance of comfort and kick – the sort of meal that works just as well for a relaxed weeknight dinner as it does for a casual weekend spread with friends.
Serve your goujons straight from the pan with a squeeze of lemon, a scatter of fresh herbs and plenty of that moreish mayo on the side. Add a simple green salad or a pile of golden fries, and you’ve got a dish that feels effortlessly indulgent, yet refreshingly unfussy.
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
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.
Notes
Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
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ALSO SEE: Hake skewers with root vegetable slaw
Hake skewers with root vegetable slaw
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
