eCook Meal
Golden Battered Hake Tortillas
with tomato salsa, salad leaves & jalapeños
Toasty tortillas, smeared with lime yoghurt, and covered with a zingy, flavourful tomato salsa and shredded salad leaves, all sitting under golden battered hake. Chives and pickled jalapeños finish off these tasty treats with flourish and flair.
Serving guide
Choose your portion size.
SALSA & Yoghurt
To a bowl, add the Tomato, ½ the chives, ¾ of the lime juice, a drizzle of olive oil, and seasoning. Toss to combine. In a small bowl, combine the Yoghurt with the remaining lime juice.
CRISPY, GOLDEN HAKE
Place the self-raising flour in a shallow bowl with 3 [6]|#7DA0D7 tbsp of water and seasoning. Mix until a smooth batter forms and add water in 10ml increments if it's too thick. Place a pot over medium-high heat with enough oil to deep-fry the hake. Pat the hake dry with paper towel and cut into 2-3cm thick strips. Carefully coat each strip in the batter and lower into the hot oil. Deep-fry until the batter is golden and the hake is cooked through, 3-5 minutes (flipping each strip halfway). Remove from the pot and drain on paper towel. Season while still hot.
TOASTY TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SIMPLY STUNNING
Drain the Tomato salsa and discard the excess liquid. Lay down the warm tortillas and smear on a layer of the lime Yoghurt. Cover with the green leaves, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining chives and the jalapeños. Dive in, Chef!
SALSA & Yoghurt
To a bowl, add the Tomato, ½ the chives, ¾ of the lime juice, a drizzle of olive oil, and seasoning. Toss to combine. In a small bowl, combine the Yoghurt with the remaining lime juice.
CRISPY, GOLDEN HAKE
Place the self-raising flour in a shallow bowl with 3 [6]|#7DA0D7 tbsp of water and seasoning. Mix until a smooth batter forms and add water in 10ml increments if it's too thick. Place a pot over medium-high heat with enough oil to deep-fry the hake. Pat the hake dry with paper towel and cut into 2-3cm thick strips. Carefully coat each strip in the batter and lower into the hot oil. Deep-fry until the batter is golden and the hake is cooked through, 3-5 minutes (flipping each strip halfway). Remove from the pot and drain on paper towel. Season while still hot.
TOASTY TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SIMPLY STUNNING
Drain the Tomato salsa and discard the excess liquid. Lay down the warm tortillas and smear on a layer of the lime Yoghurt. Cover with the green leaves, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining chives and the jalapeños. Dive in, Chef!
SALSA & Yoghurt
To a bowl, add the Tomato, ½ the chives, ¾ of the lime juice, a drizzle of olive oil, and seasoning. Toss to combine. In a small bowl, combine the Yoghurt with the remaining lime juice.
CRISPY, GOLDEN HAKE
Place the self-raising flour in a shallow bowl with 9 [12]|#7DA0D7 tbsp of water and seasoning. Mix until a smooth batter forms and add water in 10ml increments if it's too thick. Place a pot over medium-high heat with enough oil to deep-fry the hake. Pat the hake dry with paper towel and cut into 2-3cm thick strips. Carefully coat each strip in the batter and lower into the hot oil. Deep-fry until the batter is golden and the hake is cooked through, 3-5 minutes (flipping each strip halfway). Remove from the pot and drain on paper towel. Season while still hot.
TOASTY TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SIMPLY STUNNING
Drain the Tomato salsa and discard the excess liquid. Lay down the warm tortillas and smear on a layer of the lime Yoghurt. Cover with the green leaves, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining chives and the jalapeños. Dive in, Chef!
Tomatoes - 2
Fresh Chives - 8g
Lime Juice - 45ml
Low Fat Plain Yoghurt - 150ml
Self-raising Flour - 125ml
Line-caught Hake Fillets - 3
Wholewheat Tortillas - 6
Green Leaves - 120g
Sliced Pickled Jalapeños - 45g
SALSA & Yoghurt
To a bowl, add the Tomato, ½ the chives, ¾ of the lime juice, a drizzle of olive oil, and seasoning. Toss to combine. In a small bowl, combine the Yoghurt with the remaining lime juice.
CRISPY, GOLDEN HAKE
Place the self-raising flour in a shallow bowl with 9 [12]|#7DA0D7 tbsp of water and seasoning. Mix until a smooth batter forms and add water in 10ml increments if it's too thick. Place a pot over medium-high heat with enough oil to deep-fry the hake. Pat the hake dry with paper towel and cut into 2-3cm thick strips. Carefully coat each strip in the batter and lower into the hot oil. Deep-fry until the batter is golden and the hake is cooked through, 3-5 minutes (flipping each strip halfway). Remove from the pot and drain on paper towel. Season while still hot.
TOASTY TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SIMPLY STUNNING
Drain the Tomato salsa and discard the excess liquid. Lay down the warm tortillas and smear on a layer of the lime Yoghurt. Cover with the green leaves, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining chives and the jalapeños. Dive in, Chef!
Tomatoes - 2
Fresh Chives - 10g
Lime Juice - 60ml
Low Fat Plain Yoghurt - 200ml
Self-raising Flour - 160ml
Line-caught Hake Fillets - 4
Wholewheat Tortillas - 8
Green Leaves - 160g
Sliced Pickled Jalapeños - 60g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R73.20
for 4 servings · R18.30 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Self-raising Flour needs 160 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Sliced Pickled Jalapeños needs 60 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 15% of packR9.00
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
Not in the Woolies basket — source these elsewhere:
- Wholewheat Tortillas
- Line-caught Hake Fillets
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Golden Battered Hake Tortillas?
The preparation time for Golden Battered Hake Tortillas with tomato salsa, salad leaves & jalapeños is between 10 and 25 minutes.
What is the total time required to make Golden Battered Hake Tortillas with tomato salsa, salad leaves & jalapeños?
The total time required to make Golden Battered Hake Tortillas with tomato salsa, salad leaves & jalapeños is between 30 and 45 minutes.
How many servings does Golden Battered Hake Tortillas provide?
4 servings
What are the main ingredients in Golden Battered Hake Tortillas?
Fish, Fresh Chives, Green Leaves, Lime Juice, Line-caught Hake Fillets, Pickled Jalapeño, Self-raising Flour, Tomato, Wholewheat Tortilla, Yoghurt
What is the nutritional information of Golden Battered Hake Tortillas?
Calories: 598, Carbs: 81 grams, Fat: grams, Protein: 37.9 grams, Sugar: 8.4 grams, Salt: 966 grams
How do I prepare Golden Battered Hake Tortillas?
SIMPLY STUNNING: Drain the tomato salsa and discard the excess liquid. Lay down the warm tortillas and smear on a layer of the lime yoghurt. Cover with the green leaves, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining chives and the jalapeños. Dive in, Chef! TOASTY TORTILLAS: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. CRISPY, GOLDEN HAKE: Place the self-raising flour in a shallow bowl with 3 [6]|#7DA0D7 tbsp of water and seasoning. Mix until a smooth batter forms and add water in 10ml increments if it's too thick. Place a pot over medium-high heat with enough oil to deep-fry the hake. Pat the hake dry with paper towel and cut into 2-3cm thick strips. Carefully coat each strip in the batter and lower into the hot oil. Deep-fry until the batter is golden and the hake is cooked through, 3-5 minutes (flipping each strip halfway). Remove from the pot and drain on paper towel. Season while still hot. SALSA & YOGHURT: To a bowl, add the tomato, ½ the chives, ¾ of the lime juice, a drizzle of olive oil, and seasoning. Toss to combine. In a small bowl, combine the yoghurt with the remaining lime juice.
What should be prepared from my kitchen to make Golden Battered Hake Tortillas?
Fish, Fresh Chives, Green Leaves, Lime Juice, Line-caught Hake Fillets, Pickled Jalapeño, Self-raising Flour, Tomato, Wholewheat Tortilla, Yoghurt
How many calories does Golden Battered Hake Tortillas have?
598 calories
How much fat content does Golden Battered Hake Tortillas have?
grams