Ingredients

Method

For the latke batter:
• 1 kg baking potatoes
• 1 medium onion
• 2 large free-range eggs
• 2 large garlic cloves
• 1 T chopped fresh dill
• 1 t cider vinegar (or lemon juice)
• 1 t salt
• ½ t black pepper
• 2 T matzah meal
• oil, for frying
• 1 kg hake fillets, cut into strips
• matzah flour, for dredging
For the horseradish cream:
• ½ cup peeled, finely diced cucumber
• salt, to taste
• 1 cup sour cream
• 1 large garlic clove minced to a paste with ½ t salt
• 2 T chopped fresh dill
• 1 T drained bottled white horseradish or fresh grated horseradish (chrain)

Method

Ingredients

1. Coarsely grate the potatoes and onion using a food processor on ordinary grater. Drain well, using your hands to squeeze out excess liquid. Replace the grating disc with the blade. Process the potato-and-onion mixture with the eggs, garlic, dill, vinegar or lemon juice, salt, pepper and matzah meal to make a smooth batter.

2. Heat the oil in a heavy pan until hot. Coat the fish in the matzah flour, shake off the excess, then dip into the batter. Fry until golden brown on both sides. Serve with the horseradish cream.

3. To make the horseradish cream, sprinkle the cucumber with salt and allow to stand for 10 minutes. Drain and squeeze out as much liquid as possible. In a small bowl, combine the cucumber and remaining ingredients. Adjust the seasoning to taste and serve at room temperature.

Find more fish recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones