eCook Meal
Classic Beer-battered Fish & Chips
with peas & a homemade tartar sauce
This is comfort food at its finest, a true classic! Golden beer-battered hake is partnered with golden roasted potato wedges. It is accompanied by peas and a tartar sauce. Super crisp on the outside, soft and fluffy on the inside. Need we say more?
Serving guide
Choose your portion size.
Potato WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
LEMONY PEAS
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced Gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 60ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillet into the batter. Using a pair of tongs, carefully lower the fillet into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden Potato wedges. Side with the lemony peas. Sprinkle over the chopped Parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!
Potato WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
LEMONY PEAS
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced Gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 90ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden Potato wedges. Side with the lemony peas. Sprinkle over the chopped Parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!
Potato WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
LEMONY PEAS
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced Gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 120ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. You may need to do this step in batches. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden Potato wedges. Side with the lemony peas. Sprinkle over the chopped Parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!
Potato WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
LEMONY PEAS
Place a pot over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and seasoning. Cover to keep warm and set aside. In a bowl, combine the mayo, the diced Gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 180ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. You may need to do this step in batches. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden Potato wedges. Side with the lemony peas. Sprinkle over the chopped Parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.20
for 4 servings · R36.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Gherkins needs 80 gMild Dill Gherkins 780 g 780 g at R63.99 · 10% of packR6.56
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Self-raising Flour needs 360 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Non-Alcoholic Beer needs 1 bottleDevil's Peak Hero Non Alcoholic Beer Bottles 6 x 330 ml R94.99 · whole pack (size can't be divided)R94.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Roasted Garlic Mayo
- NOMU Seafood Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Classic Beer-battered Fish & Chips?
The preparation time for Classic Beer-battered Fish & Chips with peas & a homemade tartar sauce is between 10 and 25 minutes.
What is the total time required to make Classic Beer-battered Fish & Chips with peas & a homemade tartar sauce?
The total time required to make Classic Beer-battered Fish & Chips with peas & a homemade tartar sauce is between 35 and 50 minutes.
How many servings does Classic Beer-battered Fish & Chips provide?
4 servings
What are the main ingredients in Classic Beer-battered Fish & Chips?
Fish, Gherkins, Lemon Juice, Line-caught Hake Fillets, NOMU Seafood Rub, Non-alcoholic Beer, Parsley, Pea, Potato, Roasted Garlic Mayo, Self-raising Flour
What is the nutritional information of Classic Beer-battered Fish & Chips?
Calories: 930, Carbs: 100 grams, Fat: grams, Protein: 39.1 grams, Sugar: 10.3 grams, Salt: 961 grams
How do I prepare Classic Beer-battered Fish & Chips?
GOLDEN HAKE: Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 90ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. Remove from the pot, drain on paper towel, and season. POTATO WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). CLASSIC DISH: Dish up the crispy beer-battered hake and the golden potato wedges. Side with the lemony peas. Sprinkle over the chopped parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef! LEMONY PEAS: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced gherkins, and seasoning.
What should be prepared from my kitchen to make Classic Beer-battered Fish & Chips?
Fish, Gherkins, Lemon Juice, Line-caught Hake Fillets, NOMU Seafood Rub, Non-alcoholic Beer, Parsley, Pea, Potato, Roasted Garlic Mayo, Self-raising Flour
How many calories does Classic Beer-battered Fish & Chips have?
930 calories
How much fat content does Classic Beer-battered Fish & Chips have?
grams