Asparagus Mayo with Goujons and Spears
Fish and spears instead of fish and chips! Enjoy dipping crunchy crumbed fish and luscious asparagus spears into this yummy mayo.
- 1 bunch mini asparagus (see Tip)
- 3 garlic cloves, chopped
- 1 cup mayonnaise
- Sat and pepper
Leaves from 2 sprigs lemon thyme
- 60g plain flour
- Salt and pepper
- 1 egg, beaten
- 1/2 cup milk
- 250g Panko crumbs (see Tip)
- 350g white fish, cut into long stripes (around 6cm in length by 3cm width)
- Vegetable oil for cooking
- Additional 1-2 bunches asparagus, woody ends removed
- Lemon wedges to serve
- Using a blender blend 1/2 cup of mayonnaise with asparagus, garlic and lemon thyme. Season to taste with salt and pepper. Transfer mixture to a bowl, stir in remaining cup of mayonnaise and set aside until ready to serve.
- Place flour on one plate and season with a little salt and pepper. Combine egg with milk and place in a shallow bowl. Place Panko crumbs on another plate. Coat fish by dipping in flour, then egg and lastly breadcrumbs.
- Steam additional asparagus until just tender and keep warm.
- In a large frying pan heat about 2 cups of oil. Test oil is hot enough by dipping end of a wooden spoon in oil. When oil is hot enough it bubbles up around wooden spoon. If not, continue heating oil and testing using this method.
- Fry fish until golden brown and drain on paper towel. You may need to cook fish in two batches according to the size of your frying pan. If so, keep cooked fish warm while cooking the rest.
- Transfer to serving platter and serve immediately with Asparagus Mayo and steamed asparagus.
- Mini asparagus spears are trimmed thin asparagus spears and are ready to use. If not available, use top half of 1 bunch of thin asparagus spears and reserve bottom half of spears for other recipes.
- Panko breadcrumbs are Japanese-style breadcrumbs that have a lovely crunchy texture. They are available at Asian grocery stores.
Recipe provided by the Australian Asparagus Council.