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Fish Goujons in Beer Batter with Basil Sour Cream Sauce

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

Method

Copy Text

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.

Method

Copy Text

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.

Fish Goujons in Beer Batter