Parmesan and Lemon Crumbed Hake Goujons with Aïoli

This makes a tasty little snack, light meal or even a starter. Easy to make and a lovely, little garlic Aïoli to go!

Goujons:
hake fillets, skins removed (750 g)
2 cups fresh breadcrumbs (500 mL)
¼ cup Parmesan cheese, grated (60 ml)
1 lemon, freshly zested
3 sprigs flat-leaf parsley, chopped
sea salt
black pepper, freshly ground
1 cup seasoned flour (250 mL)
2 eggs, beaten
cooking oil, for deep-frying

Aïoli:
1 egg yolk, room temperature
3 cloves garlic, crushed
1 lemon, freshly squeezed
sea salt
black pepper, freshly ground
1 cup canola oil (250 mL)

To Serve:
lemon wedges
root veggie crisps

Cut the fish into bite-sized cubes and keep to one side. Combine the breadcrumbs, Parmesan, lemon zest, parsley and seasoning. Coat the fish cubes with the seasoned flour and egg and then dip into the breadcrumb mixture, coating well. Chill in the fridge for 15 minutes.

Meanwhile, prepare the aïoli. Place the egg yolk, garlic, lemon juice and seasoning into a blender. Blitz together until well combined, then slowly add the oil through the funnel, blending all the while until light in colour and thickened. Keep to one side.

Heat the oil until hot and deep-fry the goujons for about 4 minutes, or until golden and crispy. Place on paper towels to absorb any excess oil.

Serve the fish with the aïoli, lemon wedges and root veggie crisps.

Makes 6 servings.