Cooking With I&J LIGHT MEALS

Serving Suggestion

Preparation Instructions

You'll need the following Ingredients:

400g I&J Deep Water Hake Fillets.
2 Eggs.
1 cup flour.
Salt and pepper.
Oil, for deep frying.
5 large potatoes, peeled.

SPICY TOMATO RELISH: or use 120 ml good quality store bought Tomato Relish.
30 ml Olive Oil.
1 onion, finely chopped.
1 clove garlic, sliced.
1 red pepper, seeded and finely diced.
1 red chili, seeded and finely chopped.
10 ml tomato paste.
Pinch of sugar.
400g tin chopped tomatoes.
Salt and Pepper.

Preparation method:

1. Pour enough sunflower oil into a large saucepan for deep frying and place it over medium to high heat. To prepare the batter crack 2 eggs into a bowl and beat together well. Place the flour in a separate flat bowl and add a grinding of salt and pepper. Cover each fillet in the egg so that it is fully covered. Drop the fillets into the boiling oil and fry until crisp and golden. Remove and drain on paper towel.
2. Cut the potatoes in chunky chips and place them in the oil to deep fry, for about 5 – 7 minutes, or until crisp and golden. Remove and drain on paper towel.
3. To make the relish, heat the oil in a pan over medium to low heat. Add the onion and fry for 5 minutes until soft. Add the garlic and sauté for a further 2 minutes. Add the red pepper and allow to cook for 10 minutes until softened. Add the chili and tomato paste and leave on low heat for 5 minutes. Finally add the sugar, tomatoes and salt and pepper.
4. Serve the relish with a piece of fried fillet and a portion of warm chunky chips.

Serves 4