A twist on fish and chips

Woolies hake is crumbed in crushed sour cream and chive chips before being baked to crispy perfection. It’s fish crumbed in chips! Served with homemade tartar sauce. (focus item: hake fillets and salt & vinegar chips)

A twist on fish and chips

  • Serves: 4
  • Prep: 15 minutes
  • Cooking: 20 minutes

Ingredients:

  • 125 g Woolworths Salt & Vinegar Flavoured Potato Crisps
  • 120 g cake flour
  • Salt and pepper, to taste
  • 3 Woolworths Free Range Eggs
  • 400 g Woolworths Hake Fillet, skin on, cut into large chunks

For the tartar sauce:

  • 10 g Woolworths Fresh Mint, roughly chopped
  • 10 g Woolworths Fresh Parsley, roughly chopped
  • 2 T Woolworths Non-Pareilles Capers in Wine Vinegar
  • 1 ½ cups Woolworths Tangy Mayonnaise
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper to taste
  • Parsley to garnish

Cooking instructions:

  1. Preheat your oven to 180C. Open the bag of chips slightly and place on a work surface. Using a rolling pin, roll to crush the chips inside the bag until fine but coarse crumbs form.
  2. Lightly season your flour with salt and pepper and place in a bowl, add the beaten egg to a separate bowl.
  3. Dip the fish into the seasoned flour, dust off any excess before dipping it into the egg. Ensure every bit of the fish is coated before covering in the chip crumb.
  4. Lay all the coated pieces of fish onto a baking tray and bake at 180°C for 10 minutes, turning over halfway.
  5. Serve the crispy fish with the tartar sauce, extra lemon wedges and fresh parsley to garnish.