Fish in chips with tartare sauce

Fish in chips with tartare sauce

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 10 minutes
  • Kleine Zalze Barrel Selection Chenin Blanc 2015


  • 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.

Browse more seafood recipes here.

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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