Scallops & Chips Recipe
our signature hake in our homemade light batter
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Ingredients
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For the Hake
For the Batter
For the Chips
Method
Prepare the Chips
- 1
Cut the Potatoes
Peel the potatoes and cut them into thick chips, about 1 inch wide.
- 2
Soak the Chips
Soak the cut chips in cold water for at least 30 minutes to remove excess starch.
- 3
Dry the Chips
Drain the chips and pat them dry with paper towels.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Chips
Fry the chips in batches for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels. Season with salt.
Prepare the Hake
- 6
Season the Hake
Pat the hake fillets dry with paper towels. Season both sides with salt and black pepper. Drizzle lemon juice over the fillets and let them marinate for 10 minutes.
- 7
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Slowly whisk in cold sparkling water until the batter is smooth. Add the beaten egg and mix until combined.
- 8
Heat the Oil for Frying
In a separate pot or deep fryer, heat enough oil for frying the fish to 350°F (175°C).
- 9
Batter and Fry the Hake
Dip each hake fillet into the batter, allowing excess to drip off. Carefully lower the fillet into the hot oil and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Serve
- 10
Plate the Dish
Arrange the crispy chips on a plate and top with the fried hake fillets. Optionally, serve with lemon wedges and tartar sauce.