A delicious meal for the whole family and super easy to make!
Perfect as a lunch or lazy dinner idea – these beer-battered fish goujons are a melt-in-your-mouth experience. Perfectly paired with fried baby marrows and pesto sour cream sauce.
Make this Beer-battered fish goujons with fried baby marrows and pesto sour-cream sauce
Beer-battered fish goujons with fried baby marrows and pesto sour-cream sauce
Ingredients
- FISH GOUJONS
- 600g hake fillets, skinned and deboned
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) cake flour
- oil, to deep-fry
- BEER BATTER
- 300g cake flour
- 5ml (1 tsp) paprika
- salt and freshly ground black pepper, to taste
- 1 large egg, lightly whisked
- 500ml (2 cups) beer
- FRIED BABY MARROWS
- 6 baby marrows, quartered lengthways
- 30ml (2 tbsp) cake flour
- olive oil, to shallow-fry
- salt and freshly ground black pepper, to taste
- PESTO-SOUR-CREAM SAUCE
- 100g (¾ cup) raw cashew nuts
- 180g sour cream
- 110g basil pesto
- 15ml (1 tbsp) red wine vinegar
- 1 large gherkin, chopped
- 2,5ml (½ tsp) sugar
- salt and freshly ground black pepper, to taste
- handful fresh basil leaves or microherbs, to serve
Instructions
For the goujons, cut the hake into 3cm strips. Season and dust the goujons with the 45ml (3 tbsp) flour. Heat the oil to 180°C for deep-frying.
For the beer batter, whisk all of the ingredients together until combined. Don’t worry if the mixture is slightly lumpy. Dip each goujon in the beer batter and fry until crisp and golden, 5 – 6 minutes.
For the baby marrows, dust the marrows with the 30ml (2 tbsp) flour. Heat the oil in a pan. Once hot, add the baby marrows and fry until tender, 2 – 3 minutes. Season to taste.
For the pesto sauce, blitz all of the ingredients in a food processor until finely blended. Season to taste.
Serve the sauce on the side with the fried fish and baby marrows. Garnish with basil leaves or microherbs.
Notes
Always fry fish off in small batches, as you do not want to overcrowd the pot and cause the oil to cool down – this will make your fish soggy and allow it to absorb too much oil.
ALSO SEE: Hake goujons with sriracha mayonnaise
Recipe and styling by Illanique van Aswegen
