Sarah Dall
1 minute read
16 Oct 2017
1:29 pm

Recipe: Hake goujons with sriracha mayonnaise

Sarah Dall

These crispy golden bites are great for lunch, and wonderfully light.

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


1. 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.

2. 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.

3. 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.

4. Serve the goujons hot with the sriracha mayonnaise on the side.

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