Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
Accompliments served with sides, battered crunchy onion crispy rings, baby pickle onion, fresh garden salads, peri peri chilli sauce, tartar sauce, rolls and masala chips.
Tips for crispy, crunchy battered hake, Follow steps accordingly... I have carefully use the fflwg steps for excellent results and Seasoned with freshly ground spices. Marinate, refridgerateDry method coating, Prepare batter allow to stand for a few minutes add vinegar until bubbles appear mixture is now ready for frying method.
Double frying for extra crispness.
1. Marinate4 - 6 pieces fresh fish hake, remove moisture dab on kitchen towel. Fresh lemons juice squeeze add to fishSalt and ground black pepper to tastePinch Aromat (a South African Spice)1 teaspoon freshly crushed garlic paste2 green chillies crushed into paste 1 teaspoon red chilli powderPinch ground Methi (Fenugreek) powder ½ teaspoon tumeric powderPinch of cumin freshly roasted and ground powderOil to lightly smear on the fish and marinate flavoues infusd inside the fleshly fish. Fresh finely chopped dhania (coriander)MethodMarinated the fish hake using ingredients above in a pasteIn a flat tray place hake, make a slight diagonal cut across the hake and marinate .Cling wrap and refrigerate for 15 minute's
2. Dry method coating. 1st round dry coat marinated fish hake in the ffwg ingredients $easoning salt and ground black pepper powder½ cup cake flour¾ Tablespoon cornflour Pinch of white pepper
3. Preparation of the Butter Batter1 cup self-raising flour(add in a pinch of egg yellow powder) Sift dry again. Your batter will have a beautiful colour. ½ cup corn flour Pinch white pepper powder½ teaspoon paprikaPinch of black pepper ½ teaspoons red chilli powder ¼ teaspoon baking soda ½ teaspoon garlic powder1 blob butter or 1 Tablespoon choice butter1 eggAdjust salt 1 teaspoon baking powder for the extra riseenough liquid to form a fairly thick batterFew drop of white vinegar Water or use Sparkling Soda water optional
Oil fryingPour the oil in a heavy base pot and heat up. When the oil is hot, dip the hake fillets in the flour then in the batter.Gently place the battered fish in the hot oil.Deep fry until golden brown and crispy avoid burning them.
Use a stainless slotted spoon remove, drain on kitchen paper and serve with lemon wedges and masala chips, tartatr sauce or salad or any accompliments of choice.
Please note if batter is too thick add more cold water. If too runny adjust with flour and seasoning.Batter should be like yogurt cream pour able. The double-frying method is optional, it also ensures the most scrumptious, crispy hake to indulge in. It's means follow first round of halfway frying method remove from oil set aside then dunk in dry flours coating for final frying and crispness and crunchy hake serve hot.
Sides DishesBattered White Large Onion Rings. Chop large onion into rings and soak in rough salt for ½ an hour. Remove excess water and coat in mazina flour immediately dip in batter, fry in preheated oil until golden brown and crispy.
Garnish and serve with lemon wedges andRolls. Savoury rice with mix veggies optional.
Sauce1 cup peri peri sauce ½ cup mayo2 tablespoon butter75 ml fresh cream1 teaspoon red chilli powder1 teaspoon tomotoes sauce In a sauce pan boil above ingredients cool add chopped Parsley.
Bon appetite ❤️Shu-Hani❤️
INFO & TIPS
Enjoy whilst the butter battered hake whilst hot. Melt in mouth as the taste of butter scrumptious melts ❤️
Double frying method for extra crunch n crispness