Fish & Crisps with Chunky Tartare Sauce
Hake coated in panko crumbs and coconut with sweet potato crisps. Tuck in with some homemade tartare sauce. YUM!
- Makes : 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 25 mins
½ C (125 ml) coarse desiccated coconut
750 g filleted hake (skin removed), cut into 6 equal portions
salt and pepper
½ C (125 ml) cake flour, seasoned with salt and pepper
2 eggs, well beaten
zest of 1 lemon
Sweet Potato Crisps
oil for deep frying
coarsely ground salt
3 baby gherkins, finely chopped
juice of 1 lemon
1 Tbsp (15 ml) finely chopped dill
2 Tbsp (30 ml) finely chopped parsley
salt and pepper to taste
large heavy based pot of cooking oil for deep-frying
fresh lemon wedges
3 Tbsp (45 ml) chopped chives
Combine panko crumbs and coconut together.
Season the fish and coat with seasoned flour. Dip pieces in egg and lastly finish with a generous coating of crumb mixture. Chill in the fridge while preparing the crisps and tartar sauce.
Heat the pot of oil and fry the sweet potato ribbons in batches until they are crispy and float to the surface (should take 2 – 3 minutes per batch). Drain on paper towel and season with coarse salt. These crisps can be made in advance. Simply cool and store in an airtight container.
Combine the tartare sauce ingredients together and season to taste.
When ready to serve, heat the same pot of oil again and fry the fish in batches until crispy, golden and cooked through (about 5 minutes). The flesh of the fish should flake apart when broken open.
Serve immediately with sweet potato crisps, tartare sauce and fresh lemon. Garnish with chopped chives.
Foodie Fact: In Japanese, ‘pan’ means bread and ‘ko’ means small pieces. Panko is the name for a crisp textured breadcrumb made from special crustless bread. Find at your nearest Asian market.