Fun- Breaded goujons with slaw
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Ingredients:
- 400g Hake, chopped into medallions
- 2 eggs, beaten
- 2 tbsp plain flour, seasoned
- 1 tsp smoked sweet paprika
- 75g breadcrumbs
- Vegetable oil for frying
For the slaw
- 1 spring onion, finely sliced
- 1 carrot, grated
- ¼ cabbage, shredded
- 1 tbsp mayo
- 1 tsp lemon juice
- 1 tsp chives, finely sliced
- Pinch of salt
![](https://www.wstevenson.co.uk/app/uploads/2021/07/pic-of-fish-5.jpg)
Method:
- Prepare your hake by chopping into scampi sized medallions and dust in seasoned flour. Preheat your oil to 180˚C.
- Pane the hake by dipping in egg and then coating in panko breadcrumb mixed with paprika. Fry in small batches for 4-5 mins until the breadcrumbs are golden brown and the fish is perfectly cooked. Drain off excess oil on a sheet of kitchen roll before serving.
- For the slaw simply combine all veg and coat in mayo. Season to taste and finish with a squeeze of lemon. Garnish with pickles and BBQ sauce for a Cajun style twist.