Southern Fried Hake Goujons, Paprika Wedges & Slaw

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and cut your potatoes (skins on) into wedges

Add the wedges to a baking tray (or two!) with half your ground smoked paprika (you'll use the rest later!), a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your paprika wedges

While the wedges are cooking, chop your hake fillet[s] lengthways into finger-width strips

Pat dry with kitchen paper – these are your hake goujons

Add your cornflour to a large bowl with your vegetable stock mix, dried oregano, cayenne pepper (can't handle the heat? Go easy!) and the remaining ground smoked paprika

Add a generous pinch of salt and pepper and mix it all together – this is your spiced cornflour

Add the hake goujons to the spiced cornflour

Give everything a good mix up until the hake goujons are fully coated, then set aside – these are your coated hake goujons

Meanwhile, trim, then finely slice your spring onion[s]

Add your carrot & cabbage slaw mix to a large bowl with your mayo and the sliced spring onion and mix it all together – this is your creamy slaw

When the wedges are almost ready, heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the coated hake goujons and cook for 3-4 min on each side or until crisp and cooked through – these are your southern fried hake goujons

Tip: Your fish is cooked once it turns opaque and flakes easily