Hake and Chips

4 People
25 min.
easy

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.

Tips

Hake is a delicate fish that cooks quickly, so take care not to leave it in the pan for too long. To test whether your fish is done, poke a fork into the thickest part of the biggest fillet - if it is no longer transparent but white and flaky, it's ready.

Ingredients

4 hake fillets
15 ml lemon juice
1 ml Robertsons black pepper, to taste
6 eggs
250 ml (1 cup) flour
15 ml (1 Tbsp) Robertsons parsley
30 ml (2 Tbsp) vegetable oil for frying
30 ml (2 Tbsp) Robertsons Spice for Fish

Cooking Method

Place the hake fillets, lemon juice and a few pinches of Robertsons Black Pepper (to taste) in shallow bowl and set aside to marinate.
In a separate bowl, whisk the eggs.
In another shallow bowl, mix together the flour, Robertsons Spice for Fish and Robertsons Parsley.
Heat the vegetable oil in heavy-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 and cooked through.
Serve with chips or potato wedges.