Hinds Southern Coating Fish and Chips
Servings 2
Difficulty Beginner
Total Time 40 minutes COOK MODE
Prevent you screen from going dark
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
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.