🐟 Hake Top-Up

Ingredients

• •200g Hake

Equipment

• Flat top grill
• Skimmer
• Deep fryer
• Spatula

Method

1. 1Grilled: dust the fish with OB dry mix and shake off the excess. Oil the grill and place the fish skin side down. Grill until firm and white, about 3 minutes per side.
2. 2Fried: dust the fish with OB dry mix, shake off the excess, dip into OB batter mix and drain. Deep fry for about 4 minutes at 180°C. Drain off excess oil.
3. 3Cajun: dust the fish with Cajun spice. Oil the grill and place the fish skin side down. Grill until firm and white, about 3 minutes per side.