Fabulous for the whole family and light on the pennies. It’s healthier than the usual deep-fried
version and super-quick too.
Lightly battered fish and chunky chips with garlic parsley
butter: R20 per person
4 x 200g fillets fresh hake
5 medium potatoes
6 T self-raising flour
1 small tin chilled soda water
3 garlic cloves
½ bunch fresh parsley
Preheat the oven to 180 ºC.
For the wedges:
Parboil the potatoes in the microwave for about 5 mins (this may vary according
to your microwave). They should be almost cooked but not quite. Slice them into
chunky wedges, place on a baking tray and toss in a little vegetable/canola
Season well with salt and place in the oven to crisp up for about 10 minutes or
For the garlic parsley butter:
Zap the butter in the microwave for 10 seconds to soften it. Grate the garlic
on the smallest eye and chop the parsley. Add to the butter with a good
cracking of black pepper and pinch of salt.
Mix well and shape into a sausage shape onto a square of clingwrap. Cover and
twist tightly on either side to form a sausage. Place in the fridge.
For the batter:
Mix the flour with some salt and pepper
and the soda water. It should not be too thick
- close to a smooth yoghurt consistency.
Dip the hake fillets into the batter and fry in a hot pan in some
Drain on kitchen paper.
Serve the crispy wedges alongside the fish with a slice of
cold garlicky butter on top to ooze over the fish.
Preparation time: 10 mins
Cooking time: 20 mins
Add chilli flakes to the batter and coriander to
the butter for a zippier version.
Serve with a green salad instead of the wedges
to lighten things up.
- Caro de Waal