Fish in chips with tartare sauce
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- Clement Pedro
- 4
- Easy
- Dairy free
- 15 minutes
- 10 minutes
- Kleine Zalze Barrel Selection Chenin Blanc 2015
Ingredients
- 240 g flour
- Salt, to taste
- 4 x 150 g hake fillets
- 4 free-range eggs, beaten
- 2 x 125 g Woolworths salt and vinegar flavoured potato crisps, crushed
- 120 g breadcrumbs
- Vegetable oil, for shallow frying
- 125 g Woolworths fresh tartare sauce
- 2 lemons, cut into wedges
Cooking Instructions
Season the flour with salt, then coat the hake in the flour, dusting of any excess. Coat well in the beaten egg.
Mix the crisps with the breadcrumbs, then place the fish into the mixture. Pat onto the fish, ensuring it is completely covered. Set aside for 10 minutes, then dip into the egg mixture and crisps again.
Chill the fish for 10 minutes. Heat the oil in a pan, then fry the fish for 3–4 minutes on each side.
Drain on kitchen paper. Serve with the tartare sauce and lemon wedges. Season with more salt if necessary.
Chef's note: Crunchy and vinegary on the outside, fall-apart on the inside – this could be your new favourite way to eat hake.
There’s nothing slap or deep-fried about this mouthwatering morsel. The secret’s in the batter.
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