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S E R V E S 2 – 3

For the Goujons

300g Boneless Hake Loins, cut into 2,5 cm thick

fingers

1 egg

2 Tbsp Mayonnaise

1/2 Cup Flour

1 Cup Breadcrumbs/Panko

1/2 Cup Desiccated Coconut

For The Aioli

1/3 Cup Mayonnaise

2 Cloves Garlic

Salt to Taste

For Serving

Lemon Wedges

Green Veg Of Choice

Method:

Preheat your oven to 210C on the “convection” or fan setting.

Wrap your garlic in tinfoil, and place this into the oven while it preheats. Roast the garlic until soft and gooey, about 20-30 minutes depending on your oven. Once cooked remove the garlic and set aside.

Spread the breadcrumbs on a baking tray and drizzle with about 1Tbsp oil. Scrunch the panko with your hands to distribute the oil across all the crumbs.

Place the breadcrumbs in the oven and bake for 3 to 5 minutes until light golden

Place the breadcrumbs in the oven and bake for 3 to 5 minutes until light golden

Transfer the toasted breadcrumbs to a wide shallow bowl, along with the desiccated coconut and add a pinch of salt.

Stir the mixture together until well combined.

Crack the egg into another bowl, and add 2 Tbsp mayonnaise and 1 Tbsp water. Whisk until well combined, and no mayo lumps remain.

Place the flour in a third bowl with the salt.

Dip the hake fingers into the flour, then into the egg mix, then into the coconut breadcrumbs.

Place the breaded fingers onto a wire rack (which will help them crisp evenly) or onto a baking tray. If using a baking tray be sure to flip the fingers over half way through cooking, so that they crisp evenly.

Place the fish goujons into the oven and bake for 12-15 minutes.

While the fish bakes make your roasted garlic aioli. Squeeze the roasted garlic from the skins, and add it to the mayonnaise. Discard the skins. Mix everything together and add salt to taste.

Remove the fish fingers from the oven and serve immediately, alongside your garlic aioli, lemon wedges and a green veg of choice

For our greens we made a lovely simple pea mash. Boil some peas for 2 minutes, until just cooked, drain and add salt and some lemon zest. Mash with a potato masher until you have a chunky puree. Serve alongside your fish goujons.

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