• If you’re wishing for a slightly more adult and sophisticated version of fish fingers, look no further than hake goujons with a minty dipper. These crispy golden bites are great for lunch, and wonderfully light. Slather on the refreshing minty dip for a lovely lunch. 

    Hake goujons with a minty dipper

    Serves: 4 - 6
    Cooking Time: 15 mins + 15 mins to chill


    • 500g fresh hake, cut into chunks
    • Batter

    • 120g (1 cup) cake flour
    • 250ml (1 cup) beer
    • sea salt and freshly ground black
    • pepper, to taste
    • vegetable oil, for frying
    • Minty dipper

    • 250ml (1 cup) low-fat Bulgarian yoghurt
    • 15ml (1 tbsp) fresh coriander, chopped
    • 15ml (1 tbsp) fresh mint, chopped
    • sea salt and freshly ground black
    • pepper, to taste
    • a squeeze of lime juice



    Combine the flour and beer in a large bowl and season well. Mix to form a batter and refrigerate for 15 minutes.


    Heat the oil in a medium saucepan over medium-high heat. Coat the fish in the batter and fry in batches until golden and crisp, about 2 – 3 minutes on each side.


    Remove from the oil using a slotted spoon and drain on paper towel. Season well.


    For the minty dipper, combine all of the ingredients and season well.


    Serve the fish warm with the yoghurt dipper.


    Cook's tip: Hake is great as it is on the SASSI green list. Always remember to use a sustainable fish variety.