Fish 'n chips

Recipe from: 6 August 2010

Ingredients 7
Servings 1
Minutes 10 mins


Serving Change
  • 4 x 200
    fillets fresh hake
  • 5
    medium potatoes
  • 6
    self-raising flour
  • 1
    small tin chilled soda water
  • 3
  • 1/2
    fresh parsley
  • 200


10 mins
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.


Read more on: fish/seafood


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