Hake goujons with avocado dip

Serves: 6
Course: Main Course
Cooking Time: 0 hr 30 mins
  • 800g hake fillet, skin removed
  • 125g seasoned flour
  • 2 eggs, beaten
  • 180g breadcrumbs
  • 75g Parmesan, grated
  • Zest of ½ lemon
  • 1 avocado
  • 2tbs, finely chopped dill
  • 2 cloves garlic
  • Juice of 1 lemon
  • Salt and pepper
  • Olive oil
  • Chips or potato wedges
  • A green salad

Drizzle a large baking tray with olive oil. Preheat the oven to 200 degrees.

Cut the fish into chunky bite-size pieces. Beat the eggs with a little water in a shallow bowl.

Combine the breadcrumbs, Parmesan and lemon zest in another shallow bowl. Season well with salt and pepper. Place the seasoned flour in a third bowl.

Coat the fish pieces in the flour, then egg and finally the breadcrumbs. Repeat with all of the fish, laying it on the tray once coated. Drizzle the fish with a little live oil and bake for ten minutes. Turn each piece over so that it’s golden and crisp on both sides. Return to the oven for a further 10-15 minutes until the fish is cooked through and the bread crumbs are golden.

To make the avocado dip simply blend the avocado, dill, garlic and lemon juice till smooth. Season to taste with salt and serve alongside the fish.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer