Fish Goujons in Beer Batter with Basil Sour Cream Sauce

Name: Fish Goujons in Beer Batter with Basil Sour Cream Sauce
Cook time: 30 min
Yield: 4
Ingredients: 600g haddock fillets, skinned and boned; 300g flour; 450ml beer; Salt and freshly ground black pepper; 1 tablesp. flour for dusting the goujons; Sunflower oil for cooking

These goujons are really tasty and are convenient to make as you don’t need a deep fat fryer.

4 people

30 min

Nutrition per serving

kcal

826kcal
protein

32g
total fat

31g
saturates

14.4g
iron

3.2mg
carbs

94g

Ingredients

600g haddock fillets, skinned and boned
300g flour
450ml beer
Salt and freshly ground black pepper
1 tablesp. flour for dusting the goujons
Sunflower oil for cooking

To serve: Potatoes wedges and a green salad

200ml sour cream
20g basil leaves, finely chopped
1 large gherkin, or 2 cornichons, finely chopped
Zest of half a lemon

Haddock Goujons

600g haddock fillets, skinned and boned
300g flour
450ml beer
Salt and freshly ground black pepper
1 tablesp. flour for dusting the goujons
Sunflower oil for cooking

To serve: Potatoes wedges and a green salad

Basil Sour Cream Sauce

200ml sour cream
20g basil leaves, finely chopped
1 large gherkin, or 2 cornichons, finely chopped
Zest of half a lemon

To make the batter: Mix the flour and beer in a bowl until smooth. Season.

For the goujons: Cut the hake into 3cm wide strips. Season and dust with a little flour. Heat about 5cm of oil in a deep frying pan. Dip the pieces of hake in the batter and add straight into the hot oil. Do this in stages, four or five pieces of fish at a time. Cook for about 2 minutes on each side. Keep warm while you cook all the goujons.

To make the sauce: Mix all the sauce ingredients, taste and season.

To serve: Serve along with the sauce, potato wedges and a green salad.