Baked Hake Goujons
These feather-light hake goujons are breaded, baked and served with roast garlic aioli. Fish fingers move over, there’s a new player in town!
Better and healthier than anything you will get out of a box, our coconut and panko baked hake goujons will be loved by adults and children alike.
So, top them generously with our gooey, roasted garlic aioli and a liberal squeeze of fresh lemon. They’re fresh, homemade, and dare we say, healthy?
In our opinion, these baked hake goujons are most enjoyable fresh out of the oven alongside a green veg, but feel free to use your imagination! They’d be delicious alongside chips, salad, or a roast potato of some description – the sky’s the limit!
Whip them up in just 30-40 minutes and enjoy!
To cook along with us click here, and ff you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
We haven’t tested this with gluten-free flour and bread crumbs as yet. If you do, make sure to tag us on Instagram so we can see your creations!
Can I make in the air fryer?
Absolutely! Simply pop your goujons into the air fryer and bake until golden brown.
Baked Hake Goujons
- Total Time: 40 Minutes
- Yield: 2 Servings
Description
These feather-light hake goujons are breaded, baked and served with roast garlic aioli. Fish fingers move over, there’s a new player in town!
Ingredients
For the goujons
- 300g boneless hake loins (cut into 2cm thick fingers)
- 1 cup breadcrumbs (preferably panko style)
- 1 Tbsp oil
- 1/2 cup desiccated coconut
- 1/2 cup flour
- 1/2 tsp salt
- 1 egg
- 2 Tbsp mayonnaise
For the garlic aioli
- 1/3 cup mayonnaise
- 2 garlic cloves
For serving
- lemon wedges
- greens of choice (we made a simple chunky pea mash)
Instructions
The fish fingers
- Preheat the oven to 180 degrees Celsius.
- Lightly oil a baking tray, cover with an even layer of bread crumbs, and stir through the tablespoon of oil to help the crumbs brown evenly. Bake until golden brown and crunchy.
- Crack an egg into a bowl, and add in the mayonnaise. Whisk until well combined, then add in a tablespoon of water.
- Add a pinch of salt to the flour.
- Roll the hake fingers through the flour, then dip into the egg mixture and dredge evenly through the coconut egg crumbs. Place your coated fish fingers onto a wire baking rack and set aside.
- Bake in the oven until golden brown.
Roasted garlic aioli
- Cover the garlic cloves in tin foil and wrap tightly.
- Place into the oven while it preheats, and bake along with the fish. Once baked, mush your garlic in a bowl, then stir into the mayonnaise until well combined.
- Serve your hake goujons with your favourite greens, we picked mushy peas.
- Add a lemon wedge to serve, and enjoy!
- Category: Mains
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 964.57kcal
- Sugar: 4.59g
- Sodium: 1346.28mg
- Fat: 66.48g
- Saturated Fat: 16.74g
- Unsaturated Fat: 41.16g
- Trans Fat: 0.01g
- Carbohydrates: 65.54g
- Fiber: 5.39g
- Protein: 24.55g
- Cholesterol: 83.51mg
