Beer-battered fish goujons with fried baby marrows and pesto sour-cream sauce – Food & Home Magazine
Perfect as a lunch or lazy dinner idea - these beer-battered fish goujons are a melt-in-your-mouth experience. Perfectly paired with fried baby marrows and pesto sour cream sauce.
Ingredients
- FISH GOUJONS
- 600g hake fillets, skinned and deboned
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) cake flour
- oil, to deep-fry
- BEER BATTER
- 300g cake flour
- 5ml (1 tsp) paprika
- 1 large egg, lightly whisked
- 500ml (2 cups) beer
- FRIED BABY MARROWS
- 6 baby marrows, quartered lengthways
- 30ml (2 tbsp) cake flour
- olive oil, to shallow-fry
- PESTO-SOUR-CREAM SAUCE
- 100g (¾ cup) raw cashew nuts
- 180g sour cream
- 110g basil pesto
- 15ml (1 tbsp) red wine vinegar
- 1 large gherkin, chopped
- 2,5ml (½ tsp) sugar
- handful fresh basil leaves or microherbs, to serve
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