Deep Water HakeFillets

CLASSIC EGG-BATTERED HAKE FILLET WITH CHUNKY POTATO CHIPS & A SPICY TOMATO RELISH

Serves 4

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.

REMOVE ALL PACKAGING. FOR BEST RESULTS COOK DIRECTLY FROM FROZEN.  ALL APPLIANCES VARY IN PERFORMANCE.  THE FOLLOWING INSTRUCTIONS ARE A GUIDE ONLY.

POACH: 
Place Deep Water Hake in enough boiling water to just cover fish.  Cover with lid and simmer for approximately:
- 9-11 minutes for 400g and 800g Fillets
- 8-10 minutes for Prime Medallions 
- 10-12 minutes for 500g Prime Steaks
- 9 minutes for Prime Fillets

PAN-FRY: 
Dip Deep Water Hake in warm water just before coating.  Coat Deep Water Hake in seasoned flour.  Heat a little soft margarine and oil in a pan.  Fry over moderate heat, turning occasionally, for approximately:
- 10-12 minutes for 400g Fillets and Prime Fillets 
- 11-13 minutes for 800g Fillets
- 13 minutes for Prime Medallions
- 15 minutes for Prime Steaks

BAKE: 
Place Deep Water Hake in a lightly greased oven dish.  Dot with soft margarine and bake in a preheated oven at 200°C for: 
- 30-35 minutes for 400g, 800g Fillets and Prime Fillets
- 25-30 minutes for Prime Medallions and Prime Steaks

GRILL*: 
Brush both sides of the Deep Water Hake with melted margarine.  Place on a baking tray and grill for: 
- 11-12 minutes for 400g Fillets and Prime Fillets
- 10-12 minutes for Prime Medallions and Prime Fillets
*Not suitable for Prime Steaks

MICROWAVE: 
650Watt – Place Deep Water Hake in a suitable container.  Cover with clingwrap and prick.

Microwave on DEFROST for: 
- 7- 9 minutes for 400g and 800g Fillets
- 6 minutes for Prime Medallions 
- 6-7 minutes for Prime Fillets 
- 9 minutes for Prime Steaks
Then on HIGH for: 
- 6-7 minutes for 400g Fillets 
- 6-8 minutes for 800g Fillets 
- 5-6 minutes for Prime Medallions 
- 5-6 minutes for Prime Fillets 
- 8-10 minutes for Prime Steaks

 900Watt - Place Deep Water Hake in a suitable container.  Cover with clingwrap and prick.

Microwave on DEFROST for: 
- 6-8 minutes for 400g and 800g Fillets
- 6 minutes for Prime Medallions 
- 5-6 minutes for Prime Fillets 
- 7 minutes for Prime Steaks
Then on HIGH for: 
- 5-6 minutes for 400g Fillets  
- 5-7 minutes for 800g Fillets  
- 5-6 minutes for Prime Medallions 
- 4-5 minutes for Prime Fillets 
- 7-9 minutes for Prime Steaks