Mackerel Goujons with Soured Cream and Paprika Dip

cook 20 mins
  • 2 mackerel fillets, about 175 g (6 oz) each, cut into strips
  • 75 g (3 oz) plain flour
  • 1 egg, beaten
  • 75 g (3 oz) dried breadcrumbs
  • 2 garlic cloves, crushed
  • vegetable oil, for deep-frying
  • 2 teaspoons smoked paprika
  • 6 tablespoons soured cream
  • salt and pepper
  • Pat the fish dry with kitchen paper. Dip into the flour followed by the egg. Mix together the breadcrumbs and garlic, then season well. Press the fish gently into the breadcrumb mixture until well coated.
  • Fill a large, deep saucepan one-third full with oil and heat until a cube of bread browns in 15 seconds. Deep-fry the fish in batches for about 3 minutes until golden, crisp and cooked through. Drain on kitchen paper.
  • Mix most of the paprika into the soured cream saving a pinch of paprika to sprinkle on top. Place in a small serving bowl and serve with the hot goujons.
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