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Recipe card
IngredientsMethod
🇬🇪 GeorgiaFish Mains

🐟 Famous Fish & Chips

100g or 200g hake served grilled, fried or Cajun with a side and guest sauce.

FishGlutenDairyEgg

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How to fry fish

Portioning hake

How to cut a 10/12 hake

How to cut a 6/8 hake

How to cut a 2/4 hake

Ingredients

  • •100g or 200g hake
  • •1 x side of choice
  • •Sauce of guest’s choice ( recommended)
  • •100g fish: 30ml sauce
  • •200g fish: 60ml sauce
  • •Grilled: 15g OB dry mix + 20ml vegetable oil
  • •Fried: 15g OB dry mix + 70g + 70ml palm oil
  • •Cajun: 20ml vegetable oil + 2g Cajun spice

Garnish

  • •1 lemon wedge

Plating

Large pan or small coloured plate with small sauce bowl for 100g fish.

Plate

Tips

  • •When frying, ensure that the oil is hot (180°C). Cold oil will make it oily and soggy.

Equipment

  • Flat top Grill
  • Spatula
  • Deep fryer
  • Skimmer
  • Chip scoop

Method

  1. 1Grilled: dust the fish with OB dry mix and shake off excess. Oil the grill and place fish skin side down. Grill until firm and white, approximately 3 minutes per side.
  2. 2Fried: dust the fish with OB dry mix, shake off excess. Dip the fish into and allow excess batter to drain off. Deep fry the fish for approx. 4 minutes at 180°C. Drain off excess oil before serving.
  3. 3Cajun: dust the fish with Cajun spice. Oil the grill and place the fish skin side down. Grill until the fish is firm and turns white approximately 3 min per side.
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