Hinds Southern Coating Fish and Chips
Servings 2
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
- Oil for frying
- 2 x 300g hake fillets
- 1 egg, beaten
- 500g frozen slap chips
- 200g Hinds Southern Coating Lemon & Herb
- 1 Tbsp (15ml) Hinds Spices Salt & Vinegar Seasoning
- 150g frozen peas
- 1 lemon, quartered
- ¼ cup tartar sauce, for serving
METHOD
- Dip the hake fillets into egg, then coat in the Hinds Southern Coating Lemon & Herb coating, repeat.
- Heat the oil in a pan, fry the chips for 5 minutes, remove and set aside on kitchen paper.
- Fry the fish for 5 – 8 minutes, remove and set aside.
- Fry the chips again for 3 minutes and sprinkle over Hinds Spices Salt & Vinegar Seasoning.
- Bring a pot of salted water to the boil and boil the peas for 3 minutes. Set aside and drain.
- Serve the fried fish, chips and peas with lemon wedges and tartar sauce.
