Fried hake with tomato smoor

A light meal that's fresh and tasty.
 
hake with tomato smoor

Recipe from: 11/13/2003 12:00:00 AM
Preparation time: 10 min
Cooking time: 30 min
 
 

Ingredients

 
  • 4
    hake fillets
  • salt and pepper
  • 250
    ml
    seasoned flour
  • 3
    extra-large eggs - whisked
  • oil for frying
  • Smoor:
  • 1
    onion - finely chopped
  • 0.50
    green pepper - finely chopped
  • 4
    tomatoes - chopped
Servings: Change Serving
 
 

Method

 
Season the fish with salt and pepper and roll in the flour. Dip the fish in the egg and fry in heated oil until done.

Smoor:
Meanwhile, fry the onion in a smaller pan until soft and cooked through. Add the green pepper and fry until soft.

Stir in the tomatoes and cook down until almost puréed. Serve the fish with the tomato smoor and mashed potatoes.
 

Read more on: fish/seafood  |  recipe  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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