Preparation

• 1
  To make the breadcrumbs, cut off the crusts, pull the bread into pieces and grind into breadcrumbs in a food processor. Add the cumin, paprika and a pinch of cayenne pepper and pulse briefly again.
• 2
  Finely grate the zest of about half a lemon, add to the breadcrumbs and pulse briefly again. Tip onto a plate and leave to dry out.
• 3
  For the dip, spoon the mayonnaise into a small bowl and mix in the Harissa to taste. Finely chop the coriander leaves and mix in. Season with salt and black pepper and chill in the fridge until required.
• 4
  For the pickled cucumber, deseed and slice the cucumber into really fine strips. Place in a small bowl with the rice vinegar, just enough to cover the cucumber, and sugar. mix well, cover and chill in the fridge until required.
• 5
  Heat the oven to 190 degrees or 170 degrees fan oven.
• 6
  Remove the skin from the hake and cut into short, fairly thick fingers. Sieve the flour onto a plate and season with salt and pepper. Beat the eggs in a shallow bowl.
• 7
  Coat each piece of fish in the flour, then the egg, and finally the breadcrumbs. Heat 3-4 tablespoons of sunflower oil in a large frying pan and cook the goujons for a minute or two on each side until crisp and golden; you may need to do 2 batches.
• 8
  Lift the hake goujons onto a warmed, lightly oiled oven tray and, when all the fish is ready, bake in the preheated oven for about 10 minutes.
• 9
  Meanwhile, prepare 4 plates with a serving of pickled cucumber and a small dish of harissa and coriander mayo, with a sprinkling of freshly chopped coriander to garnish. Add the crisp fish goujons and serve immediately.