What’s for dinner … Hake fillets & slap chips
No need to spend hours in front of the stove. Simply pop open your freezer, take out what you need and make this amazingly easy recipe from McCain.
Serves: 4
You’ll need: 600g Sea Harvest Fish Friday hake fillets; 500g McCain Slap Chips; sunflower oil for the chips; malt vinegar.
For the tartar sauce: 125ml mayonnaise; 30ml wholegrain mustard; 30ml baby capers, chopped; 15ml fresh dill, chopped; 15ml chives, chopped; 5 baby gherkins, diced; zest and juice of 1 small lemon; sea salt and freshly ground pepper.
How to: Add all the ingredients for the tartar sauce to a bowl and mix to combine. Cover and pop in the fridge to chill.
Preheat the oven to 200°C. Place the hake fillets on a baking tray from frozen and bake until golden and crispy.
Heat the frying oil in a large pot over high heat, if you have a digital thermometer, the oil should reach 145°C.
Add the slap chips and cook for five minutes.
Remove the chips from the oil and place into a bowl that has a lid. Season with salt, pepper and a good glug of malt vinegar. Close the lid and let the chips steam for two minutes before serving.
Serve the hake fillets with the slap chips and tartar sauce on the side.
