Spicy Popcorn Hake With Green Herb Mayo
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5
rating (0 votes)
Serves:
4
Prep Time:
20 mins
Ready in:
15-18 mins
Difficulty:
Easy
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Ingredients
400g hake, bone free cut into 2cm strips
2 medium eggs, lightly beaten
pinch dried chilli powder
½ tsp ground cumin
4 tbsp cornflour
200g roughly,
fine
ground cornmeal or polenta
Sauce
350mls shop bought mayonnaise
2 tsp fresh chilli roughly chopped
2 tsp Dijon mustard
2 large spring onions roughly chopped
4 tbsp any fresh green herb such as basil, coriander, parsley
mall handful fresh spinach leaves
2 tbsp vinegar
water
black pepper
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Method
Fill a medium frying pan with 2cm of oil, then heat to roughly 175°C.
Next mix the beaten eggs with the cumin and chilli.
Dust the hake in the cornflour, then place into the egg mixture, coat well.
Coat with fine polenta and repeat with the rest of the fish.
Meanwhile place the mayo, chilli, mustard, onions, herbs and spinach into a liquidiser.
Blitz with the vinegar and a little water until you have a thick, lovely green sauce.
Spoon into a bowl and season with black pepper.
Cook the hake in small batches until crisp, probably 3-4 minutes turning occasionally.
Drain well and serve with the spicy herb dip.
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