Hake and bake

1 servings

Ingredients

Quantity Ingredient
4 140 g hake; shin and bones
; removed
2 tablespoons Caribbean Light fish spice
2 Eggs
120 millilitres Iced water
Generous pinch of baking powder
70 grams Plain flour
4 Handfuls rocket/bay spinach mixed
2 tablespoons Lemon dressing seasoning
1 litre Vegetable oil
400 grams Plain flour
Water
½ Baking powder
3 decilitres Natural yoghurt
1 tablespoon Mint; freshly chopped
1 Clove garlic; peeled and crushed
1 Red chilli finely chopped

Directions

DOUGH BUNS

SPICY SALSA VERDE

Whisk the eggs with the iced water till fluffy. Add the baking powder and add 65g of flour and mix in quickly. Keep in a cool place.

Dry and season the fish with the Caribbean Light fish spice. Leave marinating for 20 minutes then turn in the remaining flour and the butter and fry at 170C in oil until golden brown and it swims in the oil.

Mix the flour, water and baking powder until it forms a short and elastic dough. Divide into 12 x 30g balls and fry with the fish until golden.

Mix the mint, garlic, yoghurt and chilli. Spread the sauce generously on a plate. Place the fish on top and 3 buns around it. Toss the lettuce in the dressing and arrange on top of the fish.

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