Hake and Chips
Tender, lemony hake fillets in a beautifully crisp coating flavoured with parsley and Robertsons Spice for Fish. Serve with hot chips, lemon wedges and a leafy green salad for a sensational seafood supper.
Feeds
4People
Preparation time
25Min.
Difficulty
easy
Ingredients
- ungrouped
- 4 hake fillets
- 15 ml lemon juice
- pinch of Robertsons ground black peppercorn
- 1 cup flour
- 1 tbsp Robertsons parsley
- 6 eggs
- Robertsons atlantic sea salt, to season
- 30 ml vegetable oil for frying
- 30 ml vegetable oil for frying
Preparation method
- ungrouped
- In a bowl whisk the eggs together with the Robertsons Atlantic Sea Salt.
- In a separate bowl marinate the hake fillets in the lemon juice and a pinch of Robertsons Black Pepper.
- In another bowl mix flour together with the Robertsons Spice for Fish and Parsley.
- Heat the vegetable oil in thick based pan.
- While the oil is heating dip the hake fillets in the seasoned flour until well coated and then into the egg mixture.
- When the oil is hot enough, fry the fish for 5 minutes turning once or until golden brown.
- Drain on paper towels and serve piping hot with oven chips.
- Drain on paper towels and serve piping hot with oven chips.
Nutrition
- Nut Free
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