Seafood recipes Archives

Curry recipes

Durban fish curry

1 hour

Fish recipes

Potato-crusted baked hake with smashed peas

35 minutes

Great value

Sardine-and-raisin fettucine

15 minutes

Risotto recipes

Baked mussel risotto

50 minutes

Aliums

Garlic-and-caper butter pan-fried hake

15 minutes

Fish recipes

Hake poached in olive oil

30 minutes

Dip recipes

Double-smoked salmon dip

Beetroot recipes

Blackened trout with charred beetroot and citrus

40 minutes

Braai recipes

Grilled hake with lemon and chilli

30 minutes

Seafood recipes

Lemon scallops and Parma ham

10 minutes

Malt-vinegar-battered fish

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

490 g self-raising flour, plus extra to coat
1 1⁄2 cups malt vinegar
3 cups beer or soda water
Salt, to taste
8 cups sunflower oil
6 x 200 g skin-on hake fillets
Lime wedges, for serving
Tartare sauce, for serving
Red spring onion, chopped, for serving
Sherry vinegar, for serving
Cucumber-and-fennel dressing, to serve

Method

Mix the flour, vinegar, beer and salt to form a batter. Heat the oil in a large pan over a medium heat.

Dip the fish in the extra flour and coat evenly. Working in batches, dip the fish in the batter, allowing any excess to drip off.

Fry the fish for 5–6 minutes, or until golden brown and crisp. Drain on kitchen paper and season.

Serve with the salt-and-vinegar chips, lime wedges, aïoli, chopped spring onion mixed with sherry vinegar and cucumber-and- fennel dressing.

Browse more seafood recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Durban fish curry

Potato-crusted baked hake with smashed peas

Sardine-and-raisin fettucine

Baked mussel risotto

Garlic-and-caper butter pan-fried hake

Hake poached in olive oil

Double-smoked salmon dip

Blackened trout with charred beetroot and citrus

Grilled hake with lemon and chilli

Lemon scallops and Parma ham

Caper-and-white-anchovy aïoli

Malt-vinegar-battered fish

Malt-vinegar-battered fish

Ingredients

Method