Magpie recipe: Witches’ fingers with BBQ blood

editorial image

This week’s recipe from the Magpie Cafe in Whitby has a Halloween theme.

Here’s how to make it.

Ingredients - serves 4

400g Hake fillet (cut into strips approx. 10cm long)

Plain flour

4 eggs


1 medium onion (chopped)

2 sticks of celery (chopped)

1 clove of garlic

800g tin chopped tomatoes

2 tablespoons Tomato Ketchup

half teaspoon ground ginger

1 teaspoon smoked paprika

half teaspoon Chinese five spice

1 tablespoon Worcestershire sauce

60g dark brown sugar

75ml white wine vinegar

salt and pepper



For the sauce, heat a little oil and add the onion, celery and garlic.

Cook for 3-4 minutes until lightly coloured, add the tomatoes, spices, Ketchup and Worcestershire 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 or until thickened slightly.

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

For the hake, place some flour onto plate and season with salt and pepper, beat the eggs and place into a bowl and in a third bowl place in the breadcrumbs. Take each strip of Hake and roll through the flour then the egg and finally the breadcrumbs.

Repeat this process with each piece of fish to double coat.

Deep fry the Hake Goujons until golden and crispy (these should take about 4-6 minutes to cook).

Drain the goujons on kitchen paper to remove any excess oil and season with a little salt.

Serve the goujons in a basket and the warm BBQ sauce in a separate bowl for dipping.