Hake Fillet Fish N Chips

Featuring premium Cape hake coated in a golden, crunchy panko crust infused with rich garlic butter, this recipe highlights the fish's natural, delicate flavor. Paired with creamy mashed potatoes, tender asparagus, and a zesty tartar sauce, it’s a restaurant-worthy meal that’s simple to prepare and perfect for any occasion.

Serves: 4

Prep time: 10 minutes

Cook time: 6-8 minutes

Ingredients

Preparation

Main Ingredients:

4 ea Signature Cape Hake Fillet, 4oz
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:

1 lb Frozen Sweet Potato Fries
2 ea Lemon halved and charred on a grill
8 oz Traditional Tartar Sauce

Traditional Tartar Sauce

10 oz Mayo
2 tbsp Relish
1 tbsp Dijon Mustard
2 tsp Lemon, juice

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 6-8 minutes, remove from the oil and rest on a metal take to preserve crispiness. Repeat with all hake loins.
Tartar Sauce: In a small bowl whisk together all ingredients. Reserve under refrigeration until ready to use
To Plate: Prepare the frozen sweet potato fries according to package instructions. Divide the fully cooked fries between four large plates. Add a 2 ounce ramekin of tartar sauce to each plate. Place two fully cooked portions of hake onto each plate and garnish with a charred lemon wheel for squeezing.