Crisp & Chunky Hake Portions with Pomme Frites

Serve with pomme frites (straw chips) and a delicious salsa verdi.

Serves 3-5

Crisp & Chunky Hake Portions with Pomme Frites

Serves 3-5

Serve with pomme frites (straw chips) and a delicious salsa verdi.

Ingredients

500g Crisp & Chunky Hake Fillet portions
4 large Potatoes
500ml (2 cups) Cooking Oil
200g Rosa Tomatoes
20 large Caper Berries or Olives
5g Parsley, finely chopped
1 cloves of Garlic, crushed
½ Onion, chopped
30ml (2 tbsp) Olive Oil
15ml (1 tbsp) Lemon Juice
Salt, to taste
Freshly ground Black Pepper

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Method

Prepare fish according to cooking suggestions on the packaging.
Heat the oil in a medium-sized pot. Peel the potatoes and thinly slice into pomme frites (straw chips).
Fry the chips until cooked through and remove from the oil. Leave them to cool.
Mix the tomatoes, caper berries, parsley, garlic, onion, oil and lemon juice. Season accordingly. Keep aside until ready for use.
Place the pomme frites back into the hot oil and heat until crispy. Remove from the oil and place onto an absorbent paper towel. Season while hot.
Serve the fish with the pomme frites and top generously with salsa Verdi.

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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.