Hake and chips

Name: Hake and chips
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Afrique du Sud
Ingredients: 600 g hake fillets; 800 g peeled potatoes; 160 g T55 wheat flour; 5 g baking powder; 220 ml very cold sparkling water; 3 g salt; 40 ml lemon juice for serving; Oil for deep frying, approximately 1.5 liters; nutritional assumption of 80 g retained for the entire meal

🍟 Hake and chips is presented here as battered hake with fresh fries.

Ingredients

600 g hake fillets
800 g peeled potatoes
160 g T55 wheat flour
5 g baking powder
220 ml very cold sparkling water
3 g salt
40 ml lemon juice for serving
Oil for deep frying, approximately 1.5 liters; nutritional assumption of 80 g retained for the entire meal

Preparation

Cut the potatoes into thick fries, rinse them, then dry them very carefully. Check the four portions of fish for bones and pat them dry.

Pre-cook the fries in oil at around 150 to 155 °C for 6 to 8 minutes, without strong coloring. Drain on a rack.

Mix flour and baking powder, then incorporate the cold sparkling water. Keep the batter slightly lumpy rather than beating it for a long time.

Heat clean oil to around 175 °C. Dip the fish in the batter, let the excess drip off, then fry in small batches for 5 to 7 minutes depending on thickness, until the flesh is cooked.

Finish the fries at approximately 180 °C, 2 to 4 minutes, then drain. Distribute salt over the fish and fries.

Serve immediately with lemon. Do not pile the fish under a lid: its steam would soften the batter.