Name: Spicy fish bites with blue cheese dipping sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Deep-fry
Ingredients: 1/3 cup butter; 1/4 cup Tabasco sauce; 2 tsp brown sugar; 1 tsp paprika; 1/2 tsp garlic powder; 100 g blue cheese diced; 1 cup plain yoghurt; A squeeze of lemon juice; salt and freshly ground black pepper; 20 g chives chopped; 1 cup milk; 2 large eggs; 1 tbsp Tabasco sauce; 1 cup flour seasoned; 1 tsp paprika; 1 tsp cayenne pepper; 1 x 450 g Sea Harvest Hake Medallions cut into thirds; oil for deep-frying; sea salt and freshly ground black pepper

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Ingredients (19)

For the hot sauce:

1/3 cup	butter
1/4 cup	Tabasco sauce
2 tsp	brown sugar
1 tsp	paprika
1/2 tsp	garlic powder

For the creamy blue cheese dipping sauce:

100 g	blue cheese — diced
1 cup	plain yoghurt
A squeeze of	lemon juice
	salt and freshly ground black pepper
20 g	chives — chopped

For the spicy fish bites:

1 cup	milk
2	large eggs
1 tbsp	Tabasco sauce
1 cup	flour — seasoned
1 tsp	paprika
1 tsp	cayenne pepper
1 x 450 g	Sea Harvest Hake Medallions — cut into thirds

	oil — for deep-frying
	sea salt and freshly ground black pepper

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Method:

For the hot sauce:

Mix the ingredients together in a small pot over medium heat until combined. Season to taste.

For the creamy blue cheese dipping sauce:

Mix all of the ingredients together in a bowl until combined.

For the spicy fish bites:

Place the milk, eggs and Tabasco™ sauce in a bowl and mix well to combine. In a separate bowl, mix the flour, paprika, cayenne pepper, salt and pepper until well combined.

Dunk the hake pieces into the egg mixture, remove, then coat in the flour mixture. Dunk it into the egg mixture again, and then back into the flour for a second dredge.

Place the dredged hake pieces onto a wire rack. Repeat this process until you have covered all of the pieces.

Preheat the oven to 120ºC.

Half fill a large dutch oven or deep-fryer with canola oil and bring it up to frying temperature. Check the temperature periodically until it reaches 180ºC.

Carefully fry the hake pieces in batches of 4 to 6, depending on how big your pot/fryer is, until they are golden-brown. Drain the fried fish on some kitchen towel and season immediately with salt and pepper.

Toss the fried fish bites in the prepared hot sauce and serve immediately with the blue cheese dipping sauce on the side.