This super fried seafood recipe is for fish goujons - little strips of fish which you breadcrumb and deep fry. Sole is typically made into goujons. It's quite an expensive fish and has a delicate flavour. I think breadcrumbing and deep frying is a bit of a waste of sole and would tend to go with a cheaper, more robust fish. Hake is a lovely white fish much like cod, haddock, whiting and similar. Plaice is a flat fish like sole and much cheaper so you could substitute that if you like.
It's what people had before fish fingers became a 'thing' although that is many many moons ago!
The fish needs to be cut into 1 inch wide by 2 inches long strips.
Feel along the fish to make sure you don't have any bones left in it before you cut it - it's easier to do it when the fillets are whole.
If you find bones, then remove them with your fingers - I have a pair of tweezers that I use just for this job. If your hands are wet, then you don't get a good grip on the bones and the tweezers help.
Goujons of Hake
1 1/2 lbs (750g) hake fillet
1 large egg
2 tbspns milk
1 Cup/4 oz (100g) flour seasoned with salt, pepper and paprika
Oil for frying
Wash and dry the fillets and cut into strips.
Beat the egg and milk together.
Dip the goujons into the egg mixture, then coat in flour. Repeat until thoroughly coated.
Heat the oil - it's best to use a wok or other deep pan, rather than make a mess in your deep fat fryer.
Heat the oil until you can drop a cube of bread into the oil and it immediately floats to the top.
Fry the strips in batches and keep warm - about 2 minutes each batch.
Serve with mayonnaise either plain or flavoured with blue cheese and a salad.
This recipe would make a great lunch for your family - children love the little strips of finger food and it's a good way to get them to eat more fish.
By Liz Alderson, Mar 30, 2016
This tasty Goujons of Hake recipe is easier to do when the fillets are whole.
Prep Time: 2 minutes
Cook time: 2 minutes
Main Ingredient: hake fillet