What are the main ingredients in Seaside Grilled Hake & Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of Seaside Grilled Hake & Chips?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Seaside Grilled Hake & Chips?

SPECIAL O’CAJUN: Preheat the oven to 200°C. Place the potato wedges on a roasting tray with a drizzle of oil, some seasoning, and the cajun rub. Spread out in a single layer and roast in the oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. ZINGY LOADED SLAW & MAYO: In a bowl, place the shredded cabbage and julienne carrot, sliced radishes, ½ of the chopped mint, lemon juice to taste, and some seasoning. Toss until combined. In a small bowl, loosen the mayo with a splash of water. Season and set both aside for serving. MINTY PEAS: Place a pan over a medium-high heat with a drizzle of oil. Once hot, fry the peas for 2-3 minutes until heated through. On completion, remove from the heat, stir through the remaining chopped mint and ½ of the seafood rub, and season to taste. Cover to keep warm and set aside until serving. HEARTY BRITISH FEAST!: Plate the golden cajun chips, the grilled hake, zingy slaw and minty peas alongside one another. Serve with a dollop of garlicky mayo for dipping and lemon wedges on the side. Well done, Chef! GETTING FISHY...: Pat the hake dry with paper towel, coat with oil, the remaining seafood rub and season to taste. Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. During the final 1-2 minutes, baste with a knob of butter (optional), some zest, and a squeeze of lemon juice to taste. Once cooked through and fragrant, remove from the heat.

What should be prepared from my kitchen to make Seaside Grilled Hake & Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Seaside Grilled Hake & Chips

Fish and chips is a British classic – but that doesn’t mean it’s too far out there for our South-African taste buds. Hake grilled to perfection, golden cajun potato wedges, citrus packed slaw, minted peas and a garlicky That Mayo dip! Our version is a hearty seafood dinner.

Seaside Grilled Hake & Chips

with a zesty slaw & minty peas

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Fish
Fresh Mint
Lemon
Lemons
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Cajun Rub
NOMU Seafood Rub
Peas
Potato
Radish
Shredded Cabbage & Julienne Carrot
That Mayo (Garlic)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel

Serves 1

SPECIAL O’CAJUN
Preheat the oven to 200°C. Place the potato wedges on a roasting tray with a drizzle of oil, some seasoning, and the cajun rub. Spread out in a single layer and roast in the oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
ZINGY LOADED SLAW & MAYO
In a bowl, place the shredded cabbage and julienne carrot, sliced radishes, ½ of the chopped mint, lemon juice to taste, and some seasoning. Toss until combined. In a small bowl, loosen the mayo with a splash of water. Season and set both aside for serving.
MINTY PEAS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, fry the peas for 2-3 minutes until heated through. On completion, remove from the heat, stir through the remaining chopped mint and ½ of the seafood rub, and season to taste. Cover to keep warm and set aside until serving.
GETTING FISHY...
Pat the hake dry with paper towel, coat with oil, the remaining seafood rub and season to taste. Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. During the final 1-2 minutes, baste with a knob of butter (optional), some zest, and a squeeze of lemon juice to taste. Once cooked through and fragrant, remove from the heat.
HEARTY BRITISH FEAST!
Plate the golden cajun chips, the grilled hake, zingy slaw and minty peas alongside one another. Serve with a dollop of garlicky mayo for dipping and lemon wedges on the side. Well done, Chef!

Potato - 200g
NOMU Cajun Rub - 5ml
Shredded Cabbage & Julienne Carrot - 75g
Radish - 20g
Fresh Mint - 3g
Lemon - 1
That Mayo (Garlic) - 15ml
Peas - 50g
NOMU Seafood Rub - 5ml
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

SPECIAL O’CAJUN
Preheat the oven to 200°C. Place the potato wedges on a roasting tray with a drizzle of oil, some seasoning, and the cajun rub. Spread out in a single layer and roast in the oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
ZINGY LOADED SLAW & MAYO
In a bowl, place the shredded cabbage and julienne carrot, sliced radishes, ½ of the chopped mint, lemon juice to taste, and some seasoning. Toss until combined. In a small bowl, loosen the mayo with a splash of water. Season and set both aside for serving.
MINTY PEAS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, fry the peas for 2-3 minutes until heated through. On completion, remove from the heat, stir through the remaining chopped mint and ½ of the seafood rub, and season to taste. Cover to keep warm and set aside until serving.
GETTING FISHY...
Pat the hake dry with paper towel, coat with oil, the remaining seafood rub and season to taste. Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. During the final 1-2 minutes, baste with a knob of butter (optional), some zest, and a squeeze of lemon juice to taste. Once cooked through and fragrant, remove from the heat.
HEARTY BRITISH FEAST!
Plate the golden cajun chips, the grilled hake, zingy slaw and minty peas alongside one another. Serve with a dollop of garlicky mayo for dipping and lemon wedges on the side. Well done, Chef!

Potato - 400g
NOMU Cajun Rub - 10ml
Shredded Cabbage & Julienne Carrot - 150g
Radish - 40g
Fresh Mint - 5g
Lemon - 1
That Mayo (Garlic) - 30ml
Peas - 100g
NOMU Seafood Rub - 10ml
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

SPECIAL O’CAJUN
Preheat the oven to 200°C. Place the potato wedges on a roasting tray with a drizzle of oil, some seasoning, and the cajun rub. Spread out in a single layer and roast in the oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
ZINGY LOADED SLAW & MAYO
In a bowl, place the shredded cabbage and julienne carrot, sliced radishes, ½ of the chopped mint, lemon juice to taste, and some seasoning. Toss until combined. In a small bowl, loosen the mayo with a splash of water. Season and set both aside for serving.
MINTY PEAS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, fry the peas for 3-5 minutes until heated through. On completion, remove from the heat, stir through the remaining chopped mint and ½ of the seafood rub, and season to taste. Cover to keep warm and set aside until serving.
GETTING FISHY...
Pat the hake dry with paper towel, coat with oil, the remaining seafood rub and season to taste. Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. During the final 1-2 minutes, baste with a knob of butter (optional), some zest, and a squeeze of lemon juice to taste. Once cooked through and fragrant, remove from the heat.
HEARTY BRITISH FEAST!
Plate the golden cajun chips, the grilled hake, zingy slaw and minty peas alongside one another. Serve with a dollop of garlicky mayo for dipping and lemon wedges on the side. Well done, Chef!

Potato - 600g
NOMU Cajun Rub - 15ml
Shredded Cabbage & Julienne Carrot - 225g
Radish - 60g
Fresh Mint - 8g
Lemons - 2
That Mayo (Garlic) - 45ml
Peas - 150g
NOMU Seafood Rub - 15ml
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

SPECIAL O’CAJUN
Preheat the oven to 200°C. Place the potato wedges on a roasting tray with a drizzle of oil, some seasoning, and the cajun rub. Spread out in a single layer and roast in the oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
ZINGY LOADED SLAW & MAYO
In a bowl, place the shredded cabbage and julienne carrot, sliced radishes, ½ of the chopped mint, lemon juice to taste, and some seasoning. Toss until combined. In a small bowl, loosen the mayo with a splash of water. Season and set both aside for serving.
MINTY PEAS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, fry the peas for 3-5 minutes until heated through. On completion, remove from the heat, stir through the remaining chopped mint and ½ of the seafood rub, and season to taste. Cover to keep warm and set aside until serving.
GETTING FISHY...
Pat the hake dry with paper towel, coat with oil, the remaining seafood rub and season to taste. Place a clean pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. During the final 1-2 minutes, baste with a knob of butter (optional), some zest, and a squeeze of lemon juice to taste. Once cooked through and fragrant, remove from the heat.
HEARTY BRITISH FEAST!
Plate the golden cajun chips, the grilled hake, zingy slaw and minty peas alongside one another. Serve with a dollop of garlicky mayo for dipping and lemon wedges on the side. Well done, Chef!