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 oil. Season well with salt and place in the oven to crisp up for about 10 minutes or until golden.
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 and baking soda (or self-raising 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 vegetable/canola oil. 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.Reprinted with permission of Caro de Waal.