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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R52.77
for 4 servings · R13.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Line-caught Hake Fillets
- Pesto Princess Basil Pesto
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Cake Flour, Dill, Fish, Lemon Juice, Line-caught Hake Fillets, Panko Breadcrumb, Pea, Pesto Princess Basil Pesto, Yoghurt
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?
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. 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. 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.
What should be prepared from my kitchen to make Crispy Hake Bites?
Baby Potato, Cake Flour, Dill, Fish, Lemon Juice, Line-caught Hake Fillets, Panko Breadcrumb, Pea, Pesto Princess Basil Pesto, Yoghurt
How many calories does Crispy Hake Bites have?
605 calories
How much fat content does Crispy Hake Bites have?
grams