What is the preparation time for Battered Hake Burger & Chips?

The preparation time for Battered Hake Burger & Chips with a dill yoghurt is between 10 and 20 minutes.

What is the total time required to make Battered Hake Burger & Chips with a dill yoghurt?

The total time required to make Battered Hake Burger & Chips with a dill yoghurt is between 25 and 35 minutes.

What are the main ingredients in Battered Hake Burger & Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of Battered Hake Burger & Chips?

Calories: 676, Carbs: 115 grams, Fat: grams, Protein: 40.4 grams, Sugar: 6 grams, Salt: 439 grams

How do I prepare Battered Hake Burger & Chips?

ON THE WEDGE: Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 20-25 minutes or until cooked through and crisping up, shifting halfway. GET YOUR PREP ON…: Rinse the dill and salad leaves. Finely chop the dill and shred the salad leaves. In a small bowl, combine the yoghurt, the chopped dill, and seasoning. BEAUTIFULLY BATTERED HAKE: Place a pot over medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour and seasoning. Gradually mix in 90ml of soda water until a smooth batter forms. Add an extra splash of soda water if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter until coated. Using a pair of tongs, carefully lower each battered piece into the hot oil and deep-fry for 4-6 minutes until the batter is golden and crispy. Drain the fried hake on paper towel, and season. BURGER NIGHT!: Time to assemble! Smear the bun halves with some of the dill yoghurt. Top with the shredded salad leaves, battered hake and close up with the other bun halves. Side with the roasted potato wedges and the remaining dill yoghurt for dipping.… Mmm! TOASTED BUNS: Spread butter over the cut-side of the halved burger buns or brush with oil. Place a pan over medium heat. When hot, place the halved buns, cut-side down, in the pan and toast for 1-2 minutes until crispy. Set aside on a plate for serving.

What should be prepared from my kitchen to make Battered Hake Burger & Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Battered Hake Burger & Chips

Name: Battered Hake Burger & Chips
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Paper Towel

This fab fish dinner offers you all the flavours of classic fish & chips but as a burger! A crispy battered hake fillet is served on a toasted bun with a dill-icious yoghurt sauce. Add a pile of crunchy & totally addictive roasted potato wedges on the side and you’ve got a winner, folks!

Battered Hake Burger & Chips

with a dill yoghurt

Hands on Time: 10 - 20 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Fish
Fresh Dill
Line-caught Hake Fillet
Line-caught Hake Fillets
Low Fat Plain Yoghurt
Potato
Salad Leaves
Schoon Burger Bun
Schoon Burger Buns
Soda Water

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel

Serves 1

ON THE WEDGE
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 20-25 minutes or until cooked through and crisping up, shifting halfway.
GET YOUR PREP ON…
Rinse the dill and salad leaves. Finely chop the dill and shred the salad leaves. In a small bowl, combine the yoghurt, the chopped dill, and seasoning.
TOASTED BUNS
Spread butter over the cut-side of the halved burger bun or brush with oil. Place a pan over medium heat. When hot, place the halved bun, cut-side down, in the pan and toast for 1-2 minutes until crispy. Set aside on a plate for serving.
BEAUTIFULLY BATTERED HAKE
Place a pot over medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour and seasoning. Gradually mix in 60ml of soda water until a smooth batter forms. Add an extra splash of soda water if the batter looks too thick. When the oil is hot, dip the hake fillet into the batter until coated. Using a pair of tongs, carefully lower the battered piece into the hot oil and deep-fry for 4-6 minutes until the batter is golden and crispy. Drain the fried hake on paper towel, and season.
BURGER NIGHT!
Time to assemble! Smear the bun half with some of the dill yoghurt. Top with the shredded salad leaves, battered hake and close up with the other bun half. Side with the roasted potato wedges and the remaining dill yoghurt for dipping.… Mmm!

Potato - 200g
Fresh Dill - 3g
Salad Leaves - 20g
Low Fat Plain Yoghurt - 40ml
Schoon Burger Bun - 1
Cake Flour - 90ml
Soda Water - 1 tin
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

ON THE WEDGE
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 20-25 minutes or until cooked through and crisping up, shifting halfway.
GET YOUR PREP ON…
Rinse the dill and salad leaves. Finely chop the dill and shred the salad leaves. In a small bowl, combine the yoghurt, the chopped dill, and seasoning.
TOASTED BUNS
Spread butter over the cut-side of the halved burger buns or brush with oil. Place a pan over medium heat. When hot, place the halved buns, cut-side down, in the pan and toast for 1-2 minutes until crispy. Set aside on a plate for serving.
BEAUTIFULLY BATTERED HAKE
Place a pot over medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour and seasoning. Gradually mix in 90ml of soda water until a smooth batter forms. Add an extra splash of soda water if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter until coated. Using a pair of tongs, carefully lower each battered piece into the hot oil and deep-fry for 4-6 minutes until the batter is golden and crispy. Drain the fried hake on paper towel, and season.
BURGER NIGHT!
Time to assemble! Smear the bun halves with some of the dill yoghurt. Top with the shredded salad leaves, battered hake and close up with the other bun halves. Side with the roasted potato wedges and the remaining dill yoghurt for dipping.… Mmm!

Potato - 400g
Fresh Dill - 5g
Salad Leaves - 40g
Low Fat Plain Yoghurt - 80ml
Schoon Burger Buns - 2
Cake Flour - 180ml
Soda Water - 1 tin
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

ON THE WEDGE
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes or until cooked through and crisping up, shifting halfway.
GET YOUR PREP ON…
Rinse the dill and salad leaves. Finely chop the dill and shred the salad leaves. In a small bowl, combine the yoghurt, the chopped dill, and seasoning.
TOASTED BUNS
Spread butter over the cut-side of the halved burger buns or brush with oil. Place a pan over medium heat. When hot, place the halved buns, cut-side down, in the pan and toast for 1-2 minutes until crispy. Set aside on a plate for serving.
BEAUTIFULLY BATTERED HAKE
Place a pot over medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour and seasoning. Gradually mix in 120ml of soda water until a smooth batter forms. Add an extra splash of soda water if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter until coated. Using a pair of tongs, carefully lower each battered piece into the hot oil and deep-fry for 4-6 minutes until the batter is golden and crispy. You may need to do this step in batches. Drain the fried hake on paper towel, and season.
BURGER NIGHT!
Time to assemble! Smear the bun halves with some of the dill yoghurt. Top with the shredded salad leaves, battered hake and close up with the other bun halves. Side with the roasted potato wedges and the remaining dill yoghurt for dipping.… Mmm!

Potato - 600g
Fresh Dill - 8g
Salad Leaves - 60g
Low Fat Plain Yoghurt - 125ml
Schoon Burger Buns - 3
Cake Flour - 270ml
Soda Water - 1 tin
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

ON THE WEDGE
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes or until cooked through and crisping up, shifting halfway.
GET YOUR PREP ON…
Rinse the dill and salad leaves. Finely chop the dill and shred the salad leaves. In a small bowl, combine the yoghurt, the chopped dill, and seasoning.
TOASTED BUNS
Spread butter over the cut-side of the halved burger buns or brush with oil. Place a pan over medium heat. When hot, place the halved buns, cut-side down, in the pan and toast for 1-2 minutes until crispy. Set aside on a plate for serving.
BEAUTIFULLY BATTERED HAKE
Place a pot over medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour and seasoning. Gradually mix in 180ml of soda water until a smooth batter forms. Add an extra splash of soda water if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter until coated. Using a pair of tongs, carefully lower each battered piece into the hot oil and deep-fry for 4-6 minutes until the batter is golden and crispy. You may need to do this step in batches. Drain the fried hake on paper towel, and season.
BURGER NIGHT!
Time to assemble! Smear the bun halves with some of the dill yoghurt. Top with the shredded salad leaves, battered hake and close up with the other bun halves. Side with the roasted potato wedges and the remaining dill yoghurt for dipping.… Mmm!