Fish ‘n chips

Recipe from: 09 September 2011
Preparation time: 10 min
Cooking time: 20 min
 
Lightly battered fish and chunky chips with garlic parsley butter.
 
 
 

Ingredients

 
  • 4
    200g fillets fresh hake
  • 5
    medium potatoes
  • 6
    Tbs
    flour
  • 1
    tsp
    baking powder
  • 1
    small tin chilled soda water
  • 3
    garlic cloves
  • 1/2
    bunch fresh parsley
  • 200
    g
    butter
Servings: Change Serving
 
 

Method

 
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 Chef Caro.
 

 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
/Food

Instagram: @Instafood24

 
 
 

Restaurants

 
The United States of Canadia

A pop up restaurant in Cape Town's CBD.

 

Find a restaurant

 
 

Jobs - Find your dream job

Club Manager

Gauteng
The Prestige Personnel Agency

Web Developer

Western Cape
Yuppiechef Online (Pty) Ltd

Compliance Assistant

Gauteng
Initiate International
R12 000 - R15 000 Per Month

Property - Find a new home

Travel - Look, Book, Go!

Magical Massinga

Spend 5 nights at the gorgeous Massinga Beach Lodge in Mozambique and only pay for 4 from R13 220 per person sharing. Includes return flights, accommodation, transfers and romantic turndown.Book now!

Kalahari.com - shop online today

Mellerware Vision Glass Cordless Kettle now R375

This neatly shaped glass kettle is presented with a beautiful blue light and stainless steel trimmings and offers attractive design and functionality to your kitchen area. Now R375. Buy now!

Philips Pure Essentials Collection Steamer for R767

Easily prepare flavoursome and fresh healthy meals with this multi-tiered food steamer! Now R767. Buy now!

Mellerware Biltong King Food Dehydrator now R299

The Mellerware's Biltong Maker is exactly what you need to produce fresh and tasty dried fruit and biltong. Now R299! Buy now!

40% off appliances & homeware

Get mind blowing deals on top selling appliances and homeware. Offer valid while stocks last. Shop now!

The Real Meal Revolution(Book & eBook)

The goal of The Real Meal Revolution is to change your life by teaching you how to take charge of your weight and your health through the way you eat. Order now!
 
 
There are new stories on the homepage. Click here to see them.