Pretzel-Crusted Hake Goujons (Germany)

Pretzel-crusted Hake Goujons

Place the flour in a shallow bowl and season with salt, black pepper and lemon zest. In a second bowl, whisk the eggs lightly with a fork. In a third bowl, combine the crushed pretzels and panko breadcrumbs, then season lightly with salt and black pepper.

Coat the hake strips first in the seasoned flour, shaking off any excess. Dip into the beaten egg, then coat in the pretzel crumb mixture, pressing lightly to help the coating adhere. Place on a tray and, if time allows, rest for 20–30 minutes before cooking. Repeat with the remaining hake strips.

Heat the oil in a small pot to 170–18 0°C. Fry the goujons in batches for 6–8 minutes or until golden brown and cooked through. Drain on paper towel.

Honey Mustard Mayonnaise

Combine the wholegrain mustard, honey, lemon juice and mayonnaise in a bowl. Season with salt and black pepper and mix well. Taste and adjust the seasoning if need be.

To Serve

Arrange the hake goujons on a serving platter with lemon wedges and serve alongside mashed potato. Spoon over or serve the honey mustard mayonnaise on the side.