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Tartare Crusted Grilled Hake with Mushy Peas and Beer Battered Onion Rings
A slightly healthier version of fish and chips minus the potatoes but with added peas.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
Ingredients
Peas
600 g frozen green peas, cooked
¼ C (60 ml / 30g) Parmesan cheese, finely grated
2 tsp (10ml) lemon juice
1 tsp (5 ml) garlic, finely chopped
100 g feta, crumbled
salt and pepper
Fish
4 (800 g) large hake fillets
80 ml (⅓ C / 80 g) bread crumbs
salt and pepper
2 Tbsp (30 ml) butter, softened
Onion Rings
1 C (250 ml / 125 g) cake flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) smoked paprika
2 C (500 ml) beer, chilled
2 (320 g) medium onions
sunflower oil, for deep-frying
To Serve
handful pea shoots, to garnish (optional)
Method
Peas
Place the cooked peas, mint, Parmesan cheese, lemon juice and garlic in a food processor. Blend until fine but not completely puréed. Stir in the feta and season to taste.
Fish
Preheat the oven grill. Line a baking tray or dish with baking paper or foil. Arrange the hake fillets, skin-side down, on the lined tray. Spread each fillet with tartare sauce.Sprinkle the breadcrumbs on top and season with a little salt and pepper. Dot the fish with butter.
Place the fish in the oven on the lowest shelf and cook for 10-12 minutes until the breadcrumbs are crispy and the fish is tender and cooked through.
Onion Rings
Heat the oil for deep-frying to 180 °C.
Whisk the cake flour, cornflour, salt, paprika and beer together. Peel the onions and cut into 1 cm slices. Separate the onion rings.
Using a fork, dip a few onion rings into the beer batter and then transfer to the hot oil. Fry the rings for 1-2 minutes each until crisp and golden.
Drain on kitchen paper and season with salt and pepper. Fry the onion rings in 4-5 batches to allow them to cook evenly.
To Serve
Serve the fish with the mushy peas and onion rings on the side. Garnish with pea shoots (optional) and serve with lemon wedges.
Tip: the mushy peas also make for a wonderful side dish when served with beer battered fish, as a side dish to meat and roasted chicken or even just spread on toast for a quick veggie-packed snack.
