This dish is great served with a green salad, fried chips or a simple tomato salad.
TO DRINK: Newton Johnson Sauvignon Blanc or Groote Post Old Man’s Blend (white) will achieve a harmonious union of all these spicy parts
Mustard seed, coriander, parsley and lime-crusted hake
- 4 hake fillets
- salt and freshly ground black pepper, to taste
- 1 egg white, lightly beaten
- 60ml mustard seeds
- 50ml fresh coriander
- 50ml fresh parsley
- zest and juice of 1 lime
- 100g breadcrumbs
- 60ml oil
- 20ml butter
- lemon, cut into wedges
Put the hake fillets in a tray and season them well.Pour the egg white over and rub it all over the fillets. Refrigerate for 10 minutes.
Put the mustard seeds, coriander, parsley, juice and zest in a pestle and mortar, and pound until it is all combined.
Place the breadcrumbs on a flat tray and mix in the mustard seed mixture.
Gently lift the fillets and place them in the breadcrumb mixture. Pat until well coated. Place on a plate, continue with the remaining fillets and refrigerate for 30 minutes.
Heat the oil and butter in a frying pan until hot.Gently fry the fillets on both sides until cooked and the breadcrumbs are golden, about 10 minutes on each side. Drain on paper towel.
Serve the hake with the lemon wedges.