Ready to dive into succulent hake morsels covered in a crunchy coating, Chef? Accompanied by bright green pesto peas, buttery, fluffy baby potatoes and a yoghurt & 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 Juice
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- Panko Breadcrumbs
- Peas
- Pesto Princess Basil Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Egg/s
- Paper Towel
- Butter
BUTTERY POTATOES
Boil the kettle. Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and place back in the pot, toss with a knob of butter, seasoning and ½ the dill. Cover to keep warm until serving.
GRAB YOUR COAT
Pat the hake chunks dry with a paper towel. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the Fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each piece of fish. Set aside.
Peas & SAUCE
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine the remaining dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
Fish TO FRY
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish chunks until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel.
PLATE IT UP!
Plate the crispy Fish bites. Side with the buttery baby potatoes and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Enjoy, Chef!
Baby Potatoes - 200g
Fresh Dill - 3g
Line-caught Hake Fillet/s - 1
Cake Flour - 30ml
Panko Breadcrumbs - 100ml
Pesto Princess Basil Pesto - 20ml
Peas - 50g
Lemon Juice - 15ml
Low Fat Plain Yoghurt - 30ml
BUTTERY POTATOES
Boil the kettle. Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and place back in the pot, toss with a knob of butter, seasoning and ½ the dill. Cover to keep warm until serving.
GRAB YOUR COAT
Pat the hake chunks dry with a paper towel. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the Fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each piece of fish. Set aside.
Peas & SAUCE
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine the remaining dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
Fish TO FRY
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish chunks until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel.
PLATE IT UP!
Plate the crispy Fish bites. Side with the buttery baby potatoes and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Enjoy, Ch.ef!
Baby Potatoes - 400g
Fresh Dill - 5g
Line-caught Hake Fillet/s - 2
Cake Flour - 60ml
Panko Breadcrumbs - 200ml
Pesto Princess Basil Pesto - 40ml
Peas - 100g
Lemon Juice - 30ml
Low Fat Plain Yoghurt - 60ml
BUTTERY POTATOES
Boil the kettle. Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and place back in the pot, toss with a knob of butter, seasoning and ½ the dill. Cover to keep warm until serving.
GRAB YOUR COAT
Pat the hake chunks dry with a paper towel. Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the Fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each piece of fish. Set aside.
Peas & SAUCE
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine the remaining dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
Fish TO FRY
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish chunks until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan and drain on paper towel.
PLATE IT UP!
Plate the crispy Fish bites. Side with the buttery baby potatoes and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Enjoy, Chef!
Baby Potatoes - 600g
Fresh Dill - 8g
Line-caught Hake Fillets - 3
Cake Flour - 90ml
Panko Breadcrumbs - 300ml
Pesto Princess Basil Pesto - 60ml
Peas - 150g
Lemon Juice - 45ml
Low Fat Plain Yoghurt - 90ml
BUTTERY POTATOES
Boil the kettle. Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and place back in the pot, toss with a knob of butter, seasoning and ½ the dill. Cover to keep warm until serving.
GRAB YOUR COAT
Pat the hake chunks dry with a paper towel. Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the Fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each piece of fish. Set aside.
Peas & SAUCE
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine the remaining dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
Fish TO FRY
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish chunks until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan and drain on paper towel.
PLATE IT UP!
Plate the crispy Fish bites. Side with the buttery baby potatoes and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Enjoy, Chef!
Baby Potatoes - 800g
Fresh Dill - 10g
Line-caught Hake Fillets - 4
Cake Flour - 125ml
Panko Breadcrumbs - 400ml
Pesto Princess Basil Pesto - 80ml
Peas - 200g
Lemon Juice - 60ml
Low Fat Plain Yoghurt - 125ml
Frequently Asked Questions
What is the preparation time for Crispy Hake Bites?
The preparation time for Crispy Hake Bites with pesto peas & buttery baby potatoes is between 15 and 30 minutes.
What is the total time required to make Crispy Hake Bites with pesto peas & buttery baby potatoes?
The total time required to make Crispy Hake Bites with pesto peas & buttery baby potatoes is between 35 and 50 minutes.
How many servings does Crispy Hake Bites provide?
4 servings
What are the main ingredients in Crispy Hake Bites?
Baby Potatoes, Cake Flour, Fish, Fresh Dill, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low Fat Plain Yoghurt, Panko Breadcrumbs, Peas, Pesto Princess Basil Pesto
What is the nutritional information of Crispy Hake Bites?
Calories: 605, Carbs: 81 grams, Fat: grams, Protein: 37.4 grams, Sugar: 9 grams, Salt: 468 grams
How do I prepare Crispy Hake Bites?
PLATE IT UP!: Plate the crispy fish bites. Side with the buttery baby potatoes and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Enjoy, Ch.ef! FISH TO FRY: Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed fish chunks until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel. PEAS & SAUCE: In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine the remaining dill, the yoghurt, the remaining lemon juice (to taste) and seasoning. GRAB YOUR COAT: Pat the hake chunks dry with a paper towel. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each piece of fish. Set aside. BUTTERY POTATOES: Boil the kettle. Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and place back in the pot, toss with a knob of butter, seasoning and ½ the dill. Cover to keep warm until serving.
What should be prepared from my kitchen to make Crispy Hake Bites?
Baby Potatoes, Cake Flour, Fish, Fresh Dill, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low Fat Plain Yoghurt, Panko Breadcrumbs, Peas, Pesto Princess Basil Pesto
How many calories does Crispy Hake Bites have?
605 calories
How much fat content does Crispy Hake Bites have?
grams
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