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High Liner Foodservice
Cape Hake Fish N' Chips Basket
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Serves: 8
Serves: 8Prep time: 10 minutes
Prep time: 10 minutesCook time: 5 minutes
Cook time: 5 minutes.png)
Ingredients
Preparation
Main Ingredients:
- 8 ea Signature Cape Hake Loin, 3oz
- 12 oz Beer
- 1 ea Egg beaten
- 8 oz All Purpose Flour 2 oz reserved for dredging
- 2 tbsp Corn Starch
- 1 tbsp Garlic Powder
- 1 tbsp Paprika
- 2 tsp Kosher Salt
For the Plate:
- 8 oz Prepared Coleslaw
- 1 lb Frozen Shoestring Fries
- 1 ea Lemon cut into 8 wedges
- 8 oz Traditional Tartar Sauce
- Thaw Hake overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat dry with a clean towel or paper towel.
- In a small bowl mix together the flour, cornstarch, garlic powder, paprika and kosher salt. Slowly add the beer and egg to the bowl and whisk until smooth. Allow the batter to rest for at least ten minutes before using.
- Carefully dip the hake loins into the reserved dredging flour making sure to coat completely. Shake off excess flour and dip the loins into the beer batter. Allow excess batter to drip off before carefully floating the hake loins into a preheated deep fryer at 350-375℉. Cook the Hake to an internal temperature of 158℉, approximately 3-4 minutes, remove from the oil and rest on a metal take to preserve crispiness. Repeat with all hake loins.
- To Plate: Prepare the frozen French fries according to package instructions. Divide the fully cooked fries between four large plates. Add approximately 2 ounces each of coleslaw and tartar sauce respectively to ramekins and place on each plate. Place two fully cooked portions of hake onto each plate, garnish with lemon wedges and enjoy.
