Author: Luyanda Mafanya - @cookingwithluyanda

DifficultyBeginnerYields4 ServingsTotal Time1 hr
Battered Fried Fish and chips

Ingredients

Fish
 1kg Hake or Snoek, cut into pieces to batter and fry
 Hinds Southern Coating Batter Mix
 1¼ cups of water
 1 Tbsp Hinds Barbecue Spice
 1 Tbsp Hinds Portuguese Chicken Spice
 300 ml Sunflower oil for frying
 (added Salt and pepper to taste)
Slap Chips
 5 potatoes
 2 cups of oil, for frying
 1 Tbsp Hinds Salt and Vinegar Seasoning
 1 Tbsp Hinds Chip Seasoning

Method

Fish
1

In a large bowl, whisk together Hinds Southern Coating Batter mix, water, Hinds Spices, to make a batter.
Heat oil in a large deep-frying pan.
Coat fish with batter, then drop into heated oil and fry for 4-5 minutes until golden and the fish is cooked through.
Place cooked fish on paper towels to drain excess oil.

Slap Chips
2

Peel potatoes and cut them into 1cm thick chips.
Parboil chips for about 10 minutes.
Drain water and allow chips to dry.
Heat oil in deep fryer or large pot.
Add chips in batches, making sure not to overcrowd them.
Fry until soft and golden, then place paper towels on a tray or flat surface and place cooked chips on paper towels to drain excess oil.
Mix your Hinds Spices together and season the chips.

Chef's Tip
3

Don’t overcrowd chips or fish when frying to give room to cook evenly.

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Ingredients

Fish
 1kg Hake or Snoek, cut into pieces to batter and fry
 Hinds Southern Coating Batter Mix
 1¼ cups of water
 1 Tbsp Hinds Barbecue Spice
 1 Tbsp Hinds Portuguese Chicken Spice
 300 ml Sunflower oil for frying
 (added Salt and pepper to taste)
Slap Chips
 5 potatoes
 2 cups of oil, for frying
 1 Tbsp Hinds Salt and Vinegar Seasoning
 1 Tbsp Hinds Chip Seasoning

Directions

Fish
1

In a large bowl, whisk together Hinds Southern Coating Batter mix, water, Hinds Spices, to make a batter.
Heat oil in a large deep-frying pan.
Coat fish with batter, then drop into heated oil and fry for 4-5 minutes until golden and the fish is cooked through.
Place cooked fish on paper towels to drain excess oil.

Slap Chips
2

Peel potatoes and cut them into 1cm thick chips.
Parboil chips for about 10 minutes.
Drain water and allow chips to dry.
Heat oil in deep fryer or large pot.
Add chips in batches, making sure not to overcrowd them.
Fry until soft and golden, then place paper towels on a tray or flat surface and place cooked chips on paper towels to drain excess oil.
Mix your Hinds Spices together and season the chips.

Chef's Tip
3

Don’t overcrowd chips or fish when frying to give room to cook evenly.

Battered Fried Fish With Salt & Vinegar Slap Chips
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