eCook Meal
Crispy Hake Bites
with pesto peas & buttery baby potatoes
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R50.77
for 4 servings · R12.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Low Fat Yoghurt Plain needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Pesto Princess Basil & Lemon Pesto needs 60 mlLemon 3 in 1 Thin Bleach 750 ml 750 ml at R19.99 · 8% of packR1.60
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Line-caught Hake Fillets
- Panko Bread Crumbs
- Lemon
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, Line-caught Hake Fillets, Panko Bread Crumbs, Pea, Pesto Princess Basil & Lemon Pesto, Yoghurt
What is the nutritional information of Crispy Hake Bites?
Calories: 508, Carbs: 80 grams, Fat: grams, Protein: 34.9 grams, Sugar: 8.8 grams, Salt: 314 grams
How do I prepare Crispy Hake Bites?
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! 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. 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. 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.
What should be prepared from my kitchen to make Crispy Hake Bites?
Baby Potato, Cake Flour, Dill, Fish, Lemon, Line-caught Hake Fillets, Panko Bread Crumbs, Pea, Pesto Princess Basil & Lemon Pesto, Yoghurt
How many calories does Crispy Hake Bites have?
508 calories
How much fat content does Crispy Hake Bites have?
grams