Fun- Breaded goujons with slaw

plate 2 people
clock 15


  • 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


  1. Prepare your hake by chopping into scampi sized medallions and dust in seasoned flour. Preheat your oil to 180˚C.
  2. 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.
  3. 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.