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    Fish Goujons with Sweet Chilli and Coriander Mayonnaise

    We used freezer stand-by ingredients to create this delicious dish

    October 12, 2014

    Serves 4
    Preparation time 20 minutes
    Cooking time 15 minutes

    • 4-6 frozen hake steaks, defrosted
    • 125ml cornflour
    • 100ml dried breadcrumbs
    • 100ml desiccated coconut
    • 2 large eggs, lightly beaten
    • sunflower oil, for frying
    • 250ml good-quality mayonnaise
    • 30ml sweet-chilli sauce
    • 20ml freshly chopped coriander (optional)
    • basmati rice and salad, to serve
    • lemon wedges, to serve

    1 Cut the fish into strips. Put the cornflour into a bowl and season with salt. Put the breadcrumbs and coconut into another bowl and the eggs into a third bowl.

    2 Dip each piece of fish into the cornflour, then the eggs and then the crumb mixture. Place the fish strips onto a baking tray and refrigerate until ready to cook.

    3 Mix the mayonnaise, chilli sauce and coriander together. Chill until ready to serve.

    4 Heat a thick layer of oil in a frying pan over a medium heat. Once the oil is hot, add the fish a few pieces at a time and cook until golden. Drain on absorbent paper. Repeat with the remaining fish. Serve immediately with the mayonnaise. Accompany with basmati rice, a green salad and wedges of lemon. 

    Text and images: Ideas magazine

     

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