1 1/2lb/700g skinned hake fillet, in large strips seasoned flour Tartare sauce: 1 egg yolk 1/2 tsp. Dijon mustard lemon juice 1/4pt/150ml sunflower oil salt and freshly ground white pepper 2 Tbs. mixed finely chopped herbs such as parsley, tarragon and chives 1/2 Tbs. finely chopped capers 1/2 Tbs. finely chopped gherkins Batter: 4oz/100g plain flour 1 tsp. baking powder 1/2 tsp. salt water to mix
Instructions
1) First make the tartare sauce. Whisk egg yolk with mustard and 1 tsp. lemon juice. Whisk in oil with care drip by drip until mixture begins to thicken, then continue whisking in a thin stream until all of it is combined. Add extra lemon juice to taste and season with salt and freshly ground white pepper. Stir in herbs, capers and gherkins. Spoon into a pot and leave in the fridge whilst making the goujons.
2) For the batter, sift flour into a bowl with baking powder and salt. Make a well in the center and add just enough water to mix to a smooth batter with the pouring consistency of single cream.
3) Dip hake strips in flour and shake off excess. Dip in batter and deep fry in batches in hot oil until the strips are crisp and golden. Drain on kitchen paper. Serve with tartare sauce.
