It’s my first day back at work after a lovely 2 weeks of moving and settling into our new home which is in a whole new suburb all together. We are enjoying the refreshing change and I just love my new kitchen *happy dance*! Will share some pics in another post.
For now, I just NEED to share this recipe with you because it’s all I can think about. I did these gorgeous goujons a few issues back in Crush magazine. These glorified fish nuggets are coated in a parmesan and lemon crumb mixture and deep fried to golden deliciousness. Enjoy with some homemade garlic aioli, zingy lemon wedges and a handful of root veggie crisps. Done! Fresh, simple and you don’t feel like a grease ball after preparing this. If you’re not keen on deep frying, simply bake in a baking sheet at 220 degrees celcius for +- 15 minutes. I know what I’ll be having for dinner
Lemon and parmesan crumbed hake goujons with garlic aioli
A fresh and simple take on “fish ‘n chips”
Prep time: 25 minutes
Cooking time: +- 8 minutes
+- 750 g hake fillet, skin removed
1 c (250 ml) seasoned flour
2 eggs, beaten
2 c (500 ml) fresh breadcrumbs
¼ c (62 ml) grated parmesan
Zest of 1 lemon
3 sprigs flat leaf parsley, chopped
Salt and pepper
Cooking oil for deep frying
1 room temperature egg yolk
3 cloves garlic, crushed
Juice of 1 lemon
Salt and pepper
1 c (250 ml) canola oil
Cut the fish into bite sized cubes.
Combine the breadcrumbs, parmesan, zest, parsley and seasoning
Coat with seasoned flour, egg and lastly lots of crumbs. Chill in the fridge for 15 minutes.
Meanwhile prepare the aioli: Place the yolk, garlic, lemon juice and seasoning into a blender. Blitz together until well combined, then slowly add the oil through the funnel blending all the while until light in colour and thickened. Set aside.
Heat a pot of oil. When oil is hot enough, fry the goujons until golden and crispy – should take 4 minutes.
Place on paper towel to absorb excess oil.
Serve with garlic aioli, lemon wedges and root veggie crisps.