Fried Seafood Recipe
Goujons of Fish
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This super fried seafood recipe is for fish goujons - little strips of fish which you breadcrumb or coat with seasoned flour 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 roughly 2 inches long strips. Just cut across the fillet in inch strips (or 2-3 cms). You can then assess if any need to be cut in half - it's best to have the portions roughly the same size as they cook more evenly that way and there's fewer arguments about who's got the biggest pieces!
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. A little tip here: 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. Eyebrow tweezers are fine, but you can buy larger plastic ones for the kitchen.
You could use breadcrumbs - either home made or bought like Panko.
These goujons are great served in a tortilla wrap with some salad and dressing or you could have them as you'd eat fish fingers (maybe fries or mashed potato, peas, sweetcorn etc) or you could serve them on a bed of salad as a fried seafood recipe appetizer. Some homemade tartar sauce would add the finishing touch - or buy some, heck, life's too short to worry about whether your tartar sauce is from a jar or made by your own fair hand!
Any fish will do here - white fish is best in my opinion, but I've just had a vision of how lovely a plate of salmon and hake would look, the contrast in colour and taste would be interesting - so whatever you like, go for it :-)
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 4 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.
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Cook's Notes When you're coating fish for frying, it's best to have a 'wet' hand and a 'dry' hand. I'll explain :-) By dipping the fish into wet egg mix and dry flour/breadcrumb mix, you'd get very sticky hands which will the make the wet mix lumpy and the flour mix wet and lumpy. So imagine this: One dish with egg and milk and one plate with flour/breadcrumbs. One plate/board with your cut fish. Pick up the fish with your left hand. Put it into the egg and swish it around to get coated. Then with your left hand, pick up the now wet fish and drop it into the flour. With your right hand, scoop the flour over the egged fish until it is covered. It is now okay to pick up with your right hand and pop back into the egg - left hand then takes over and swishes the fish around in the egg mix, picks up the wet fish and drops it back into the dry mix - right hand scoops the dry mix etc etc etc. I hope my explanation is good enough for you to understand - I may try and do a quick video one day soon and then it'll be more obvious what I mean. |
Try these if you would like another fried seafood recipe
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Goujons of Hake
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
Yield: 2
Main Ingredient: hake fillet