• 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

    Ingredients

    • 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

    Instructions

    1

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

    2

    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.

    3

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

    4

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

    5

    Serve the fish warm with the yoghurt dipper.

    Notes

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

     

     

     

     

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