Hake Fillets & Slap Chips

Hake Fillets & Slap Chips


For the Fish & Chips

600g Sea Harvest Fish Friday

500g McCain Slap Chips

2 L sunflower oil malt vinegar


For the Tartare Sauce

½ C (125 ml) mayonnaise

2 Tbsp (30 ml) wholegrain mayonnaise

2 Tbsp (30 ml) baby capers, chopped

1 Tbsp (15 ml) fresh dill, chopped

1 Tbsp (15 ml) chives, chopped

5 baby gherkins, diced

Zest and juice of 1 small lemon

Sea salt and freshly ground pepper




Prep Time: 15 minutes
Total Time: 20 minutes

Tartare Sauce

  1. Add all the ingredients for the tartar sauce to a bowl and mix to combine. Cover and pop in the fridge to chill.

Fish & Chips

  1. Preheat the oven to 200 ºC.
  2. Place the Fish Friday on a baking tray from frozen and bake until golden and crispy.
  3. Heat the frying oil in a large pot over high heat, if you have a digital thermometer, the oil should reach 145 ºC.
  4. Add the McCain's Slap Chips and cook for 5 minutes.
  5. Remove the chips from the oil and place into a bowl that has a lid. Season with salt, pepper and a good glug of malt vinegar. Close the lid and let the chips steam for 2 minutes before serving.
  6. Serve Fish Friday with slap chips and tartar sauce on the side.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Slap Chips #hake #fish

Variations, Hints and Tips

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