• You cannot go wrong with fish and chips!

    Battered hake with peas and sweet potato chips

    Serves: 4
    Total Time: 40 mins

    Ingredients

    • HAKE

    • 100g cake flour
    • 30g (¼ cup) cornflour
    • 12g (1 tbsp) paprika
    • 7g (2 tsp) Cajun spice
    • salt and freshly ground
    • black pepper, to taste
    • 250ml (1 cup) soda water, chilled
    • 4 x 160g hake fillets
    • canola oil, to deep-fry
    • SWEET POTATO CHIPS

    • canola oil, to deep-fry
    • 1kg orange sweet potatoes, peeled and cut into
    • 11 x 1cm strips
    • pinch salt
    • PEAS

    • 250g frozen peas, defrosted
    • squeeze fresh lemon juice, to taste
    • salt and freshly ground black pepper, to taste
    • 230g crème fraîche
    • fresh dill, to garnish
    • lemon wedges, to serve

    Instructions

    1

    For the hake, mix the cake flour, cornflour, paprika, Cajun spice, and salt and freshly ground black pepper together in a medium bowl. Slowly whisk in the chilled soda water until a thick batter forms. Be careful not to overmix. Set aside to rest, about 15 minutes.

    2

    For the sweet potato chips, in a deep fat fryer/ large, deep pot, heat the canola oil to 180˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Add the sweet potato strips and fry until golden and crispy, about 7 – 8 minutes. Using a slotted spoon, remove from the deep fryer/pot and place on paper towel to absorb excess oil. Season with the salt.

    3

    For the peas, place the defrosted peas in a medium bowl and, using a fork, slightly mash them against the sides of the bowl. Add a squeeze of lemon juice and season to taste. Set aside until needed.

    4

    Once the batter has rested, dip the hake fillets into the batter, ensuring that each fillet is thoroughly coated. In a deep fat fryer/ large, deep pot, heat the canola oil to 180˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Carefully place the coated hake fillets in the deep fat fryer/pot and deep-fry until golden and cooked through, about 2 – 3 minutes. Using a slotted spoon, remove from the deep fryer/pot and place on paper towel to absorb excess oil.

    5

    When ready to serve, divide the peas among 4 ramekins. Spoon a dollop of the crème fraiche onto each serving of peas. Garnish with the fresh dill.

    6

    Serve the battered hake with the peas and sweet potato chips. Enjoy with a few lemon wedges alongside.

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

    Send this to a friend