About the Recipe
Ingredients
700 - 750 g Hake fillets
600 g Potatoes
2 g Parsley (Fresh)
100 g or 1 large Onion
80 mL Sauceman’s® Prenade™
50 mL Oil
15g Salt
1 Egg
200 g Original Breading (Easy Chef®)
Preparation
Boil the potato with the salt until cooked.
Fry onion and parsley in half the oil, until soft. DO NOT BURN.
Fry the hake fillets in the Sauceman’s® Prenade™ and the rest of the oil for 3 minutes on both sides until cooked.
When the potato is cooked, drain the water, mash it up and let it cool down. Mix in the onion and parsley mix and mix until combined. Mix in the cooked fish. Keep aside until needed.
Preheat the deep fryer to 160 degrees Celsius.
Then weigh out 40 g of the mixture and coat with the Southern Fry and Bake - Original Breading (Easy Chef®), and pop it into the fryer. Fry for about 5 minutes or until golden.
Serve.