Hake goujons with a minty dipper

February 25, 2013 (Last Updated: January 11, 2019)
Hake goujons with a minty dipper recipe

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. 

Print Recipe

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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February 25, 2013 (Last Updated: January 11, 2019) By
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