Traditional battered hake

Traditional battered hake

Friday nights were made for fish and chips, and this traditional battered variety is as good as any shop-bought version.
For the aioli:
  • Blend all ingredients, except the oil, in a food processor
  • Pour the sunflower oil into the blender in a steady stream, until it forms a thick yellow sauce

For the batter:

  • Combine all the ingredients except the egg white and whisk together
  • Set aside for 15 minutes
  • Whisk the egg white to stiff peaks and fold into the batter mixture

For the fish:

  • Dip the fish into cake flour, shake off all excess flour and then dip into the batter.
  • Drip off excess batter and dip the fish fillets in the flour again
  • Heat the oil to 190ºC in a deep-fat fryer. Alternatively heat the oil in a large heavy-bottomed pot.
  • Fry one or two fillets at a time until golden brown in colour. Drain on absorbent paper.
  • Serve with lemon wedges, chunky chips and the aïoli.
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