Deep Water HakePrime Medallions

MEDALLIONS IN A HERB BATTER SERVED WITH CLASSIC TARTAR SAUCE AND SKINNY FRIES

Serves 4

Preparation Instructions

You'll need the following Ingredients

405g I&J Deep Water Hake Medallions.
2 eggs.
1 cup flour.
5ml dried mixed herbs.
Salt and Pepper.
Oil, for deep frying.
4 medium sized potatoes, peeled.

TARTAR SAUCE: or use 120 ml good quality store bought Tartar Sauce.
2 tsp capers, finely chopped.
2 tbsp gherkins, finely chopped.
1 tbsp Italian parsley, stems removed, finely chopped.
120 ml mayonnaise.

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 bowel and beat together well. Place the flour in a separate flat bowel and add the mixed herbs and a grinding of salt and pepper. Take each Medallion and cover in the egg, then carefully place in the flour and press the flour onto the Medallions so that it is fully covered. Drop the Medallions into the hot oil and fry until crisp and golden. Remove and drain on paper towel.
2. Using a sharp knife, cut the potatoes into very skinny fries. Fry them in the oil until crispy and golden. Remove and drain on paper towel.
3. To make the Tartar sauce, prepare the capers, gherkins and parsley and add to the mayonnaise. Stir through thoroughly.
4. Serve the Medallions with a handful of skinny fries and a generous dollop of creamy Tartar Sauce.

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