Empty My Fridge
Crispy Fish & 'Chips' 3 Ways
Ingredients
- Crinkle-cut salt and vinegar chips1 bag
- Flour3 cups
- Egg · beaten6
- Hake · frozen, frozen sliced1 x 500 g + 1 x 450 g + 1 x 500 g
- Vegetable oil6 cups
- Coleslaw
- Potato
- Lemon
- Tartare sauce
- Crinkle-cut fruit chutney chips1 bag
- Tomato sauce
- Pea
- Tortilla chips1 bag
- Mayonnaise
Instructions
- Crush the salt and vinegar chips in a resealable bag with a rolling pin.
- Put the beaten egg and the flour in separate bowls.
- Coat the defrosted hake fillets in flour, dip them in egg, then coat them in the crushed chips. Repeat the flour, egg and chip-crumb dipping.
- Pour one cup of cooking oil into a pan over medium-high heat.
- When small bubbles form, add the fillets to the hot oil and shallow-fry until golden and crispy.
- Drain the fish on paper towel to absorb excess oil.
- Serve with coleslaw, boiled baby potatoes, lemon wedges and tartare sauce.
Summarized from Foodies of South Africa's video. Watch it for the details.
More recipes with
EggLemonPotatoPeaTomato sauceTortilla chipsHake
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.