Mini Hake and Chips

Ingredients

6 large potatoes

Sea salt and freshly ground black pepper

A little rapeseed oil

6 boned hake fillets or steaks, about 125g to 150g each

Breadcrumbs

Plain flour (or crushed cornflakes for gluten free)

1 small egg, beaten

Lemon wedges to serve

Method

Pre-heat oven to 220C/450F/Gas Mark 7.

Peel, wash and cut the potatoes in to chunky strips. Place the potatoes in to a large sandwich bag and season generously with sea salt and black pepper; add one – two table spoons of oil also.

Tip the chips in to a large baking tray and bake for around 25 – 30 minutes. Around 15 minutes in, shake the potato chips around in the baking tray making sure they are browned evenly and not sticking to the pan.  

Dry the hake fillets with a paper towel and cut them in to bite size chunks or mini fillets.

Coat the hake in flour and beaten egg before covering in bread crumbs.

The chips should now have had round 20-25 minutes in the oven, now place the hake in the middle on the roasting pan and drizzle with oil over the chips and hake fillets.

Bake for a further 15 – 20 minutes or until the fish is cooked and the chips are golden brown and crispy.

Season with salt, pepper, vinegar and a lemon wedge to serve.

Products Used

METRO KITCHEN 'Y' SHAPED PEELER

FARMHOUSE PANTRY CERAMIC FLOUR SHAKER

MASTER CLASS NON-STICK 39CM X 28CM ROASTING PAN

MASTER CLASS STAINLESS STEEL MINI 8.5CM FRYING BASKET

MASTER CLASS ORISSA 5 PIECE KNIFE SET WITH DELUXE STAINLESS STEEL STORAGE BLOCK

MASTER CLASS WOODEN SALT AND PEPPER SET