Succulent hake morsels covered in a crunchy coating, accompanied by bright green pesto peas, buttery, fluffy baby potatoes, and a yoghurt and dill dipping sauce.
Crispy Hake Bites
Crispy Hake Bites
with pesto peas & buttery baby potatoes
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potatoes
- Cake Flour
- Fish
- Fresh Dill
- Lemon
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Yoghurt Plain
- Panko Bread Crumbs
- Peas
- Pesto Princess Basil & Lemon Pesto
- Yoghurt
- Yoghurt Plain
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Butter
IT BOILS DOWN TO
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion and drain. Place back in the pot, toss with a knob of butter, seasoning and ½ the chopped dill. Cover to keep warm until serving.
GRAB YOUR COAT
Pat the hake chunks dry with a paper towel. Whisk 1 egg in a shallow bowl with a teaspoon of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. First, pass the hake chunks through the flour, then through the egg, and lastly through the crumb. Make sure each hake chunk is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Once all the fish chunks are coated, pop them in the fridge.
PEAS & SAUCE
Boil the kettle. In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add to the bowl with the loosened pesto. Add a squeeze of lemon juice and some seasoning. Toss until fully combined. Gently mash the pesto peas with a potato masher or fork. Cover to keep warm. In a small bowl, combine the remaining dill, the yoghurt, the lemon zest and some seasoning.
WE HAVE SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the fish chunks for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and drain on some paper towel.
PLATE IT UP!
Plate your crispy fish bites. Side with the buttery baby potatoes and the pesto peas. Serve with the creamy zesty dill sauce for dipping and any remaining lemon wedges. Enjoy, Chef!
Baby Potatoes - 200g
Fresh Dill - 3g
Line-caught Hake Fillet - 1
Cake Flour - 40ml
Panko Bread Crumbs - 80ml
Pesto Princess Basil & Lemon Pesto - 15ml
Peas - 50g
Lemon - 1
Yoghurt - 30ml
IT BOILS DOWN TO
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion and drain. Place back in the pot, toss with a knob of butter, seasoning and ½ the chopped dill. Cover to keep warm until serving.
GRAB YOUR COAT
Pat the hake chunks dry with a paper towel. Whisk 1 egg in a shallow bowl with a teaspoon of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. First, pass the hake chunks through the flour, then through the egg, and lastly through the crumb. Make sure each hake chunk is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Once all the fish chunks are coated, pop them in the fridge.
PEAS & SAUCE
Boil the kettle. In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add to the bowl with the loosened pesto. Add a squeeze of lemon juice and some seasoning. Toss until fully combined. Gently mash the pesto peas with a potato masher or fork. Cover to keep warm. In a small bowl, combine the remaining dill, the yoghurt, the lemon zest and some seasoning.
WE HAVE SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the fish chunks for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and drain on some paper towel.
PLATE IT UP!
Plate your crispy fish bites. Side with the buttery baby potatoes and the pesto peas. Serve with the creamy zesty dill sauce for dipping and any remaining lemon wedges. Enjoy, Chef!
Baby Potatoes - 400g
Fresh Dill - 5g
Line-caught Hake Fillets - 2
Cake Flour - 80ml
Panko Bread Crumbs - 160ml
Pesto Princess Basil & Lemon Pesto - 30ml
Peas - 100g
Lemon - 1
Yoghurt - 60ml
IT BOILS DOWN TO
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Place back in the pot, toss with a knob of butter, seasoning and ½ the chopped dill. Cover to keep warm until serving.
GRAB YOUR COAT
Pat the hake chunks dry with a paper towel. Whisk 2 eggs in a shallow bowl with a teaspoon of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. First, pass the hake chunks through the flour, then through the egg, and lastly through the crumb. Make sure each hake chunk is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Once all the fish chunks are coated, pop them in the fridge.
PEAS & SAUCE
Boil the kettle. In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add to the bowl with the loosened pesto. Add a squeeze of lemon juice and some seasoning. Toss until fully combined. Gently mash the pesto peas with a potato masher or fork. Cover to keep warm. In a small bowl, combine the remaining dill, the yoghurt, the lemon zest and some seasoning.
WE HAVE SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the fish chunks for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion and drain on some paper towel.
PLATE IT UP!
Plate your crispy fish bites. Side with the buttery baby potatoes and the pesto peas. Serve with the creamy zesty dill sauce for dipping and any remaining lemon wedges. Enjoy, Chef!
Baby Potatoes - 600g
Fresh Dill - 8g
Line-caught Hake Fillets - 3
Cake Flour - 120ml
Panko Bread Crumbs - 240ml
Pesto Princess Basil & Lemon Pesto - 45ml
Peas - 150g
Lemon - 1
Yoghurt Plain - 85ml
IT BOILS DOWN TO
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Place back in the pot, toss with a knob of butter, seasoning and ½ the chopped dill. Cover to keep warm until serving.
GRAB YOUR COAT
Pat the hake chunks dry with a paper towel. Whisk 2 eggs in a shallow bowl with a teaspoon of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. First, pass the hake chunks through the flour, then through the egg, and lastly through the crumb. Make sure each hake chunk is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Once all the fish chunks are coated, pop them in the fridge.
PEAS & SAUCE
Boil the kettle. In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add to the bowl with the loosened pesto. Add a squeeze of lemon juice and some seasoning. Toss until fully combined. Gently mash the pesto peas with a potato masher or fork. Cover to keep warm. In a small bowl, combine the remaining dill, the yoghurt, the lemon zest and some seasoning.
WE HAVE SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the fish chunks for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion and drain on some paper towel.
PLATE IT UP!
Plate your crispy fish bites. Side with the buttery baby potatoes and the pesto peas. Serve with the creamy zesty dill sauce for dipping and any remaining lemon wedges. Enjoy, Chef!
Baby Potatoes - 800g
Fresh Dill - 10g
Line-caught Hake Fillets - 4
Cake Flour - 160ml
Panko Bread Crumbs - 320ml
Pesto Princess Basil & Lemon Pesto - 60ml
Peas - 200g
Lemon - 1
Low Fat Yoghurt Plain - 125ml
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