Fish ‘n chips

Lightly battered fish and chunky chips with garlic parsley butter.

Recipe from: 09 September 2011
Preparation time: 10 min
Cooking time: 20 min


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


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.
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White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.

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