Magpie Cafe, Whitby, recipe of week – Hake goujon pitta

Here’s this week’s Magpie Cafe recipe for you to try at home.

Friday, 6th December 2019, 12:12 pm
Magpie Cafe recipe of the week - Hake goujon pizza

Ingredients - serves 2

300g hake fillet, cut into strips

2 eggs, beaten

1 tsp garlic powder

1 tsp dried parsley

2 tablespoons plain flour

Couscous

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

300ml mayonnaise

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

Method

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.