Magpie Recipe: Hake goujons with barbecue sauce, serves 4

Chef Paul Gildroy
Chef Paul Gildroy
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Here is this week’s recipe courtesy of the Magpie Cafe, Whitby.


400g hake fillet (cut into strips approx. 10cm long), plain flour 4 eggs breadcrumbs

1 medium onion (chopped), 2 sticks of celery (chopped), 1 clove of garlic,

800g tin chopped tomatoes, 2 tbsp tomato ketchup,

half tsp ground ginger,

1 tsp smoked paprika,

half tsp Chinese five spice, 1 tbsp Worcester sauce,

60g dark brown sugar,

75ml white wine vinegar,

salt and pepper and oil.


For the sauce, heat a little oil and add the garlic. Cook for 3-4 minutes until lightly coloured, add the tomatoes, spices, ketchup and Worcester sauce. Bring to the boil and reduce to a simmer.
In a separate pan, boil together the vinegar and sugar to a light syrup and add to the tomatoes, cook for around 25-30 minutes.

Blitz in a food processor until smooth and season to taste.

For the hake, place some flour onto plate and season, beat the eggs, place into a bowl and into a third bowl, place the breadcrumbs.

Deep fry the hake goujons until golden and crisp. Serve the goujons in a basket and the warm barbecue sauce in a separate bowl for dipping.