eCook Meal
Crispy Hake Burger
with crispy onion rings & a fresh side salad
Let’s recreate a holiday highlight without the burden of packing or stress of travelling. From the comfort of your own home, you’re going to make homemade fish burgers & onion rings, Chef! The secret to extra-crispy rings is soda water, which is mixed into a spiced flour for the perfect batter that will coat a line-caught hake fillet and onion rings. A dill & caper-infused mayo elevates the burger while the classic tomato & greens bring some freshness.
Serving guide
Choose your portion size.
MMMAYO
In a bowl, combine the Mayo, Capers, ½ the lemon juice and ½ the dill. Mix until everything is well combined, season and set aside in the fridge.
TOASTED BUN
Halve the burger bun/s, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun/s, cut-side down, until golden, 1-2 minutes.
BEST BATTER
In a bowl, combine the flour, seasoning mix and additional seasoning (to taste). Seperate ¾ of the seasoned flour into a seperate bowl, then add in 80ml [160ml]|#7DA0D7 of sparkling water (while mixing with a fork to create a smooth batter). If the batter is too thick, add in more sparkling water in 5ml increments; until the batter is just thick enough to coat the back of a spoon.
CRISPY HAKE
Return the pan to medium heat with enough oil to cover the bottom of the pan. Pat the hake dry with paper towel. Coat the hake in the dry seasoned flour and dust of any excess flour. Coat in the seasoned batter mix, ensuring that the hake is fully coated; gently shake off any excess batter. Gently drop the hake into the hot oil, allowing it to cook until golden and crispy, 2-3 minutes on each side. Remove the hake from the oil once fully cooked, and place on a plate lined with paper towel to drain any extra oil.
O-YUM Onion RINGS
With the pan still on the heat and using the remaining dry seasoned flour and seasoned batter; coat the Onion rings in the dry seasoned flour. Then coat in the seasoned batter mix, before gently dropping them into the hot oil. Fry until the onion rings are golden and cripsy, 2-3 minutes on each side. Remove from the oil and place on a plate lined with paper towel to drain the excess oil.
BUILD THE BURGER
Assemble the sandwich by spreading a dollop of the dill-caper Mayo on the bottom bun, top with ½ the shredded green leaves. Place the crispy Fish on top with another dollop of the dill-caper mayo, then close with the top bun.
FAB Fish DINNER
Plate up the Fish sandwich with the crispy Onion rings. Plate the remaining shredded green leaves, topped with the Tomato and crumbled feta alongside. Add a sprinkle of the remaining lemon juice on the salad and season. Garnish with the remaining dill. Dinner is ready, Chef!
MMMAYO
In a bowl, combine the Mayo, Capers, ½ the lemon juice and ½ the dill. Mix until everything is well combined, season and set aside in the fridge.
TOASTED BUN
Halve the burger bun/s, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun/s, cut-side down, until golden, 1-2 minutes.
BEST BATTER
In a bowl, combine the flour, seasoning mix and additional seasoning (to taste). Seperate ¾ of the seasoned flour into a seperate bowl, then add in 80ml [160ml]|#7DA0D7 of sparkling water (while mixing with a fork to create a smooth batter). If the batter is too thick, add in more sparkling water in 5ml increments; until the batter is just thick enough to coat the back of a spoon.
CRISPY HAKE
Return the pan to medium heat with enough oil to cover the bottom of the pan. Pat the hake dry with paper towel. Coat the hake in the dry seasoned flour and dust of any excess flour. Coat in the seasoned batter mix, ensuring that the hake is fully coated; gently shake off any excess batter. Gently drop the hake into the hot oil, allowing it to cook until golden and crispy, 2-3 minutes on each side. Remove the hake from the oil once fully cooked, and place on a plate lined with paper towel to drain any extra oil.
O-YUM Onion RINGS
With the pan still on the heat and using the remaining dry seasoned flour and seasoned batter; coat the Onion rings in the dry seasoned flour. Then coat in the seasoned batter mix, before gently dropping them into the hot oil. Fry until the onion rings are golden and cripsy, 2-3 minutes on each side. Remove from the oil and place on a plate lined with paper towel to drain the excess oil.
BUILD THE BURGER
Assemble the sandwich by spreading a dollop of the dill-caper Mayo on the bottom bun, top with ½ the shredded green leaves. Place the crispy Fish on top with another dollop of the dill-caper mayo, then close with the top bun.
FAB Fish DINNER
Plate up the Fish sandwich with the crispy Onion rings. Plate the remaining shredded green leaves, topped with the Tomato and crumbled feta alongside. Add a sprinkle of the remaining lemon juice on the salad and season. Garnish with the remaining dill. Dinner is ready, Chef!
MMMAYO
In a bowl, combine the Mayo, Capers, ½ the lemon juice and ½ the dill. Mix until everything is well combined, season and set aside in the fridge.
TOASTED BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
BEST BATTER
In a bowl, combine the flour, seasoning mix and additional seasoning (to taste). Seperate ¾ of the seasoned flour into a seperate bowl, then add in 240ml [320ml]|#7DA0D7 of sparkling water (while mixing with a fork to create a smooth batter). If the batter is too thick, add in more sparkling water in 5ml increments; until the batter is just thick enough to coat the back of a spoon.
CRISPY HAKE
Return the pan to medium heat with enough oil to cover the bottom of the pan. Pat the hake dry with paper towel. Coat the hake in the dry seasoned flour and dust of any excess flour. Coat in the seasoned batter mix, ensuring that the hake is fully coated; gently shake off any excess batter. Gently drop the hake into the hot oil, allow it to cook until golden and crispy, 2-3 minutes on each side. Remove the hake from the oil once fully cooked, and place on a plate lined with paper towel to drain any extra oil.
O-YUM Onion RINGS
With the pan still on the heat and using the remaining dry seasoned flour and seasoned batter; coat the Onion rings in the dry seasoned flour. Then coat in the seasoned batter mix, before gently dropping them into the hot oil. Fry until the onion rings are golden and cripsy, 2-3 minutes on each side. Remove from the oil and place on a plate lined with paper towel to drain the excess oil.
BUILD THE BURGER
Assemble the sandwich by spreading a dollop of the dill-caper Mayo on the bottom bun, and top with ½ the shredded green leaves. Place the crispy Fish on top with another dollop of the dill-caper mayo, then close with the top bun.
FAB Fish DINNER
Plate up the Fish sandwich with the crispy Onion rings. Plate the remaining shredded green leaves, topped with the Tomato and crumbled feta alongside. Add a sprinkle of the remaining lemon juice on the salad and season. Garnish with the remaining dill. Dinner is ready, Chef!
MMMAYO
In a bowl, combine the Mayo, Capers, ½ the lemon juice and ½ the dill. Mix until everything is well combined, season and set aside in the fridge.
TOASTED BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
BEST BATTER
In a bowl, combine the flour, seasoning mix and additional seasoning (to taste). Seperate ¾ of the seasoned flour into a seperate bowl, then add in 240ml [320ml]|#7DA0D7 of sparkling water (while mixing with a fork to create a smooth batter). If the batter is too thick, add in more sparkling water in 5ml increments; until the batter is just thick enough to coat the back of a spoon.
CRISPY HAKE
Return the pan to medium heat with enough oil to cover the bottom of the pan. Pat the hake dry with paper towel. Coat the hake in the dry seasoned flour and dust of any excess flour. Coat in the seasoned batter mix, ensuring that the hake is fully coated; gently shake off any excess batter. Gently drop the hake into the hot oil, allow it to cook until golden and crispy, 2-3 minutes on each side. Remove the hake from the oil once fully cooked, and place on a plate lined with paper towel to drain any extra oil.
O-YUM Onion RINGS
With the pan still on the heat and using the remaining dry seasoned flour and seasoned batter; coat the Onion rings in the dry seasoned flour. Then coat in the seasoned batter mix, before gently dropping them into the hot oil. Fry until the onion rings are golden and cripsy, 2-3 minutes on each side. Remove from the oil and place on a plate lined with paper towel to drain the excess oil.
BUILD THE BURGER
Assemble the sandwich by spreading a dollop of the dill-caper Mayo on the bottom bun, and top with ½ the shredded green leaves. Place the crispy Fish on top with another dollop of the dill-caper mayo, then close with the top bun.
FAB Fish DINNER
Plate up the Fish sandwich with the crispy Onion rings. Plate the remaining shredded green leaves, topped with the Tomato and crumbled feta alongside. Add a sprinkle of the remaining lemon juice on the salad and season. Garnish with the remaining dill. Dinner is ready, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R163.48
for 4 servings · R40.87 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Tomatoes needs 2Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R67.99 · 1% of packR0.87
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R31.99 · 12% of packR3.84
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
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Burger Buns needs 4Our Ultimate Burger Buns 4 x 80 g R36.99 · whole pack (size can't be divided)R36.99
Not in the Woolies basket — source these elsewhere:
- Seasoning Mix
- Soda Water
- Cake Flour
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Hake Burger?
The preparation time for Crispy Hake Burger with crispy onion rings & a fresh side salad is between 25 and 45 minutes.
What is the total time required to make Crispy Hake Burger with crispy onion rings & a fresh side salad?
The total time required to make Crispy Hake Burger with crispy onion rings & a fresh side salad is between 40 and 60 minutes.
How many servings does Crispy Hake Burger provide?
4 servings
What are the main ingredients in Crispy Hake Burger?
Burger Bun/s, Burger Buns, Cake Flour, Capers, Danish-style Feta, Fish, Fresh Dill, Green Leaves, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Mayo, Onion, Onions, Seasoning Mix, Soda Water, Tomato, Tomatoes
What is the nutritional information of Crispy Hake Burger?
Calories: 991, Carbs: 110 grams, Fat: grams, Protein: 44.1 grams, Sugar: 20.4 grams, Salt: 1467 grams
How do I prepare Crispy Hake Burger?
FAB FISH DINNER: Plate up the fish sandwich with the crispy onion rings. Plate the remaining shredded green leaves, topped with the tomato and crumbled feta alongside. Add a sprinkle of the remaining lemon juice on the salad and season. Garnish with the remaining dill. Dinner is ready, Chef! BUILD THE BURGER: Assemble the sandwich by spreading a dollop of the dill-caper mayo on the bottom bun, top with ½ the shredded green leaves. Place the crispy fish on top with another dollop of the dill-caper mayo, then close with the top bun. O-YUM ONION RINGS: With the pan still on the heat and using the remaining dry seasoned flour and seasoned batter; coat the onion rings in the dry seasoned flour. Then coat in the seasoned batter mix, before gently dropping them into the hot oil. Fry until the onion rings are golden and cripsy, 2-3 minutes on each side. Remove from the oil and place on a plate lined with paper towel to drain the excess oil. CRISPY HAKE: Return the pan to medium heat with enough oil to cover the bottom of the pan. Pat the hake dry with paper towel. Coat the hake in the dry seasoned flour and dust of any excess flour. Coat in the seasoned batter mix, ensuring that the hake is fully coated; gently shake off any excess batter. Gently drop the hake into the hot oil, allowing it to cook until golden and crispy, 2-3 minutes on each side. Remove the hake from the oil once fully cooked, and place on a plate lined with paper towel to drain any extra oil. BEST BATTER: In a bowl, combine the flour, seasoning mix and additional seasoning (to taste). Seperate ¾ of the seasoned flour into a seperate bowl, then add in 80ml [160ml]|#7DA0D7 of sparkling water (while mixing with a fork to create a smooth batter). If the batter is too thick, add in more sparkling water in 5ml increments; until the batter is just thick enough to coat the back of a spoon. TOASTED BUN: Halve the burger bun/s, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun/s, cut-side down, until golden, 1-2 minutes. MMMAYO: In a bowl, combine the mayo, capers, ½ the lemon juice and ½ the dill. Mix until everything is well combined, season and set aside in the fridge.
What should be prepared from my kitchen to make Crispy Hake Burger?
Burger Bun/s, Burger Buns, Cake Flour, Capers, Danish-style Feta, Fish, Fresh Dill, Green Leaves, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Mayo, Onion, Onions, Seasoning Mix, Soda Water, Tomato, Tomatoes
How many calories does Crispy Hake Burger have?
991 calories
How much fat content does Crispy Hake Burger have?
grams