Magpie Cafe, Whitby, recipe of week – Hake goujon pitta
Here’s this week’s Magpie Cafe recipe for you to try at home.
Ingredients - serves 2
300g hake fillet, cut into strips
2 eggs, beaten
1 tsp garlic powder
1 tsp dried parsley
2 tablespoons plain flour
Oil for deep frying
2 wholemeal pitta breads
Lettuce to serve
1 beef tomato, sliced
1 red onion, sliced
Salt and pepper
For the spicy sauce
50ml warm water
2 teaspoons English mustard powder
1 teaspoon chilli powder
1 teaspoon mixed herbs
Half a teaspoon ground nutmeg
Half tsp ground cumin
Half tsp ground coriander
Half tsp ground turmeric
The spicy sauce can be made in advance and sit in the fridge for up to two weeks.
Simply add the spices to the warm water, place the mayonnaise into a bowl with the mustard powder and mixed herbs then add the spice mix and stir well until all the ingredients are well combined.
Decant into a pot or jar and place into the fridge for later use.
For the goujons, mix together the plain flour, garlic powder, parsley and seasoning and place into a bowl, in a separate bowl add the egg and in a third bowl add the couscous.
Take the strips of hake and roll them through the flour, shaking off any excess, then through the egg and then through the couscous.
Heat some oil in a deep heavy based pan.
To test if the oil is hot enough, drop a small piece of bread in there and it should begin to fry almost immediately and turn golden in colour.
Carefully lay in each strip of hake into the pan and fry until the goujons are crisp and golden, remove them from the oil and drain on kitchen paper.
Heat the pitta breads in a hot oven until they start to puff up slightly, then cut down one edge to open up the pitta.
Place some lettuce, tomatoes and onion into the pittas followed by a generous amount of goujons, finish with lashings of spicy sauce and serve.