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.