Smoked Snoek fish Bites & Sweet Potato Wedges
Not your ordinary fish and chips, the sweet potato wedges adds a good shot of sweetness to this meal.
- Makes : 4–6 |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 30 mins
250 g hake fillet
1 large potato, peeled and diced into small cubes
2 C (500 ml) fish or vegetable stock
4 spring onions, finely chopped
3 Tbsp (45 ml) parsley, chopped
zest of 1 lemon
1 egg, beaten
salt and pepper to taste
½ C (125 ml) seasoned flour
3 eggs, beaten for coating
2 C (500 ml) dried breadcrumbs
cooking oil for deep-frying
Sweet Potato Wedges
2 Tbsp (30 ml) olive oil
freshly ground salt and pepper
3 Tbsp (45 ml) chopped dill
2 tsp (30 ml) chopped chives
chopped chives for garnish
Place the potato cubes into a medium-sized saucepan, add the stock and simmer until just tender. Add the hake fillet and simmer until the fish starts to flake and potatoes are tender. Strain the liquid off the fish and potatoes and discard. Flake the fish and remove any skin and bones.
Place the potato in a mixing bowl and mash until smooth. Add the flaked hake, snoek, spring onion, parsley, zest and egg, and mix until combined. Season with salt and pepper.
Shape the fish mixture into ± 16 balls (roughly the size of golf balls). Coat with seasoned flour, then dip into the beaten egg mixture and follow this with a generous coating of breadcrumbs.
Repeat until all the mixture is used. Chill the rolled snoek balls in the fridge for at least 30 minutes before frying. Continue with the sweet potato wedges and dip while the bites chill.
Sweet Potato Wedges
Preheat the oven to 200 °C.
Place the potato wedges onto a greased baking tray. Drizzle with olive oil and season well. Place in the preheated oven and roast for ± 40 minutes or until crispy and slightly charred.
Combine all the dip ingredients together, season and chill until ready for use.
Snoek Bites cont.
Heat the oil in a deep fryer, a large heavy-based saucepan or an electric frying pan. Add the fish bites to the hot oil – don’t add too many at once, as it will reduce the temperature of the oil. Fry for ± 6 minutes (move them around occasionally) until crispy, golden and hot the in center. Place on paper towel to absorb excess oil.
Serve the fish bites with sweet potato wedges and dip. Garnish with chopped chives. Enjoy with lemon and olive oil dressed watercress