CRISPY HADDOCK GOUJONS

• porsi: 2 as a snack

Bahan-bahan

250g haddock

235mI buttermilk

500mI oil for frying

For the batter:

100g plain flour

100g cornflour

10g cayenne

1 Og smoked paprika

For the garnish:

2 spring onions, thinly sliced

2 red chillies, thinly sliced

Sea salt, black pepper

For the dip:

200g natural yoghurt

Juice 1 lemon

Petunjuk

1 Cut the haddock into strips, roughly finger sized. Cover the haddock in buttermilk and leave for

20 minutes. Mix the flour, cornflour and spices together.

2 Heat oil to 190°C in a deep-fat fryer. Drain the haddock and coat strips in the flour mix, about four strips at a time, and add them to the oil, cooking for around

4 minutes each until golden brown.

3 Once all the haddock strips have been cooked, transfer them to a serving bowl, and add thinly sliced spring onion and chillies. Season with a generous amount of sea salt and black pepper.

4 Mix the yoghurt with lemon juice and season, then serve on the side as a dip.