Fish and chips is a British classic – but that doesn’t mean it’s too far out there for our South-African taste buds. Hake grilled to perfection, golden cajun potato wedges, citrus packed slaw, minted peas and a garlicky That Mayo dip! Our version is a hearty seafood dinner.
Seaside Grilled Hake & Chips
Seaside Grilled Hake & Chips
with a zesty slaw & minty peas
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Fish
- Fresh Mint
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Cajun Rub
- NOMU Seafood Rub
- Peas
- Potato
- Radish
- Shredded Cabbage & Julienne Carrot
- That Mayo (Garlic)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
SPECIAL O’CAJUN
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray with a drizzle of oil, some seasoning, and the cajun rub. Spread out in a single layer and roast in the oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
ZINGY LOADED SLAW & MAYO
In a bowl, place the shredded cabbage and julienne carrot, sliced radishes, ½ of the chopped mint, Lemon juice to taste, and some seasoning. Toss until combined. In a small bowl, loosen the mayo with a splash of water. Season and set both aside for serving.
MINTY Peas
Place a pan over a medium-high heat with a drizzle of oil. Once hot, fry the Peas for 2-3 minutes until heated through. On completion, remove from the heat, stir through the remaining chopped mint and ½ of the seafood rub, and season to taste. Cover to keep warm and set aside until serving.
GETTING FISHY...
Pat the hake dry with paper towel, coat with oil, the remaining seafood rub and season to taste. Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. During the final 1-2 minutes, baste with a knob of butter (optional), some zest, and a squeeze of Lemon juice to taste. Once cooked through and fragrant, remove from the heat.
HEARTY BRITISH FEAST!
Plate the golden cajun chips, the grilled hake, zingy slaw and minty Peas alongside one another. Serve with a dollop of garlicky mayo for dipping and Lemon wedges on the side. Well done, Chef!
SPECIAL O’CAJUN
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray with a drizzle of oil, some seasoning, and the cajun rub. Spread out in a single layer and roast in the oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
ZINGY LOADED SLAW & MAYO
In a bowl, place the shredded cabbage and julienne carrot, sliced radishes, ½ of the chopped mint, Lemon juice to taste, and some seasoning. Toss until combined. In a small bowl, loosen the mayo with a splash of water. Season and set both aside for serving.
MINTY Peas
Place a pan over a medium-high heat with a drizzle of oil. Once hot, fry the Peas for 2-3 minutes until heated through. On completion, remove from the heat, stir through the remaining chopped mint and ½ of the seafood rub, and season to taste. Cover to keep warm and set aside until serving.
GETTING FISHY...
Pat the hake dry with paper towel, coat with oil, the remaining seafood rub and season to taste. Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. During the final 1-2 minutes, baste with a knob of butter (optional), some zest, and a squeeze of Lemon juice to taste. Once cooked through and fragrant, remove from the heat.
HEARTY BRITISH FEAST!
Plate the golden cajun chips, the grilled hake, zingy slaw and minty Peas alongside one another. Serve with a dollop of garlicky mayo for dipping and Lemon wedges on the side. Well done, Chef!
SPECIAL O’CAJUN
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray with a drizzle of oil, some seasoning, and the cajun rub. Spread out in a single layer and roast in the oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
ZINGY LOADED SLAW & MAYO
In a bowl, place the shredded cabbage and julienne carrot, sliced radishes, ½ of the chopped mint, Lemon juice to taste, and some seasoning. Toss until combined. In a small bowl, loosen the mayo with a splash of water. Season and set both aside for serving.
MINTY Peas
Place a pan over a medium-high heat with a drizzle of oil. Once hot, fry the Peas for 3-5 minutes until heated through. On completion, remove from the heat, stir through the remaining chopped mint and ½ of the seafood rub, and season to taste. Cover to keep warm and set aside until serving.
GETTING FISHY...
Pat the hake dry with paper towel, coat with oil, the remaining seafood rub and season to taste. Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. During the final 1-2 minutes, baste with a knob of butter (optional), some zest, and a squeeze of Lemon juice to taste. Once cooked through and fragrant, remove from the heat.
HEARTY BRITISH FEAST!
Plate the golden cajun chips, the grilled hake, zingy slaw and minty Peas alongside one another. Serve with a dollop of garlicky mayo for dipping and Lemon wedges on the side. Well done, Chef!
SPECIAL O’CAJUN
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray with a drizzle of oil, some seasoning, and the cajun rub. Spread out in a single layer and roast in the oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
ZINGY LOADED SLAW & MAYO
In a bowl, place the shredded cabbage and julienne carrot, sliced radishes, ½ of the chopped mint, Lemon juice to taste, and some seasoning. Toss until combined. In a small bowl, loosen the mayo with a splash of water. Season and set both aside for serving.
MINTY Peas
Place a pan over a medium-high heat with a drizzle of oil. Once hot, fry the Peas for 3-5 minutes until heated through. On completion, remove from the heat, stir through the remaining chopped mint and ½ of the seafood rub, and season to taste. Cover to keep warm and set aside until serving.
GETTING FISHY...
Pat the hake dry with paper towel, coat with oil, the remaining seafood rub and season to taste. Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. During the final 1-2 minutes, baste with a knob of butter (optional), some zest, and a squeeze of Lemon juice to taste. Once cooked through and fragrant, remove from the heat.
HEARTY BRITISH FEAST!
Plate the golden cajun chips, the grilled hake, zingy slaw and minty Peas alongside one another. Serve with a dollop of garlicky mayo for dipping and Lemon wedges on the side. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Seaside Grilled Hake & Chips?
The preparation time for Seaside Grilled Hake & Chips with a zesty slaw & minty peas is between 20 and 35 minutes.
What is the total time required to make Seaside Grilled Hake & Chips with a zesty slaw & minty peas?
The total time required to make Seaside Grilled Hake & Chips with a zesty slaw & minty peas is between 40 and 60 minutes.
How many servings does Seaside Grilled Hake & Chips provide?
4 servings
What are the main ingredients in Seaside Grilled Hake & Chips?
Fish, Fresh Mint, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Cajun Rub, NOMU Seafood Rub, Peas, Potato, Radish, Shredded Cabbage & Julienne Carrot, That Mayo (Garlic)
What is the nutritional information of Seaside Grilled Hake & Chips?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Seaside Grilled Hake & Chips?
SPECIAL O’CAJUN: Preheat the oven to 200°C. Place the potato wedges on a roasting tray with a drizzle of oil, some seasoning, and the cajun rub. Spread out in a single layer and roast in the oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. ZINGY LOADED SLAW & MAYO: In a bowl, place the shredded cabbage and julienne carrot, sliced radishes, ½ of the chopped mint, lemon juice to taste, and some seasoning. Toss until combined. In a small bowl, loosen the mayo with a splash of water. Season and set both aside for serving. MINTY PEAS: Place a pan over a medium-high heat with a drizzle of oil. Once hot, fry the peas for 2-3 minutes until heated through. On completion, remove from the heat, stir through the remaining chopped mint and ½ of the seafood rub, and season to taste. Cover to keep warm and set aside until serving. HEARTY BRITISH FEAST!: Plate the golden cajun chips, the grilled hake, zingy slaw and minty peas alongside one another. Serve with a dollop of garlicky mayo for dipping and lemon wedges on the side. Well done, Chef! GETTING FISHY...: Pat the hake dry with paper towel, coat with oil, the remaining seafood rub and season to taste. Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. During the final 1-2 minutes, baste with a knob of butter (optional), some zest, and a squeeze of lemon juice to taste. Once cooked through and fragrant, remove from the heat.
What should be prepared from my kitchen to make Seaside Grilled Hake & Chips?
Fish, Fresh Mint, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Cajun Rub, NOMU Seafood Rub, Peas, Potato, Radish, Shredded Cabbage & Julienne Carrot, That Mayo (Garlic)
How many calories does Seaside Grilled Hake & Chips have?
calories
How much fat content does Seaside Grilled Hake & Chips have?
grams
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