About the Recipe
Ingredients
120g or 1 (deboned) Hake fillet
75 mL Sauceman’s® Prenade™
200 g Spiceman’s®Fish Batter
170 g Water
Preparation
Preheat oil for frying to 160 degrees Celsius.
Make sure the hake is deboned.
Place the Prenadeâ„¢ in a bowl/tray and place the fish inside. Marinate for about 2-3 hours before cooking.
Place the 200g Fish Batter powder into a bowl and mix with 170g of water. Whisk/mix well, until a smooth batter is formed. You can add more water if necessary, (the batter should be a little but thicker than cake batter consistency).
Then, take your hake fillet out of the Prenadeâ„¢ and dip it into the batter, and then into the hot oil. (you can keep the batter aside in the fridge for up to 3 days until needed again. Just mix it again before using.)
Fry for 5-7 minutes, or until the batter looks golden.
Serve.