If you are looking for a fresh, crunchy meal with a difference. This dish is for you.
The corn salsa elevates this dish into an impressive meal which is sure to get smiles from your guests.
Recipe developed by Konaye Dlatu
1 large sweet corn 1 large red pepper - diced 1 large red onion - finely chopped 2 sprigs of fresh dill 2 – 3 chillies (optional
3 Tbsp olive oil 2 Tbsp vinegar
A dash of cream
2 large potatoes, peeled and quartered.
2 tbsp butter
1 cup milk
Salt and pepper to taste
Coriander for garnish (optional)
2 -3 pieces of hake portions
2 large eggs beaten
1 tbsp fish spice
1 tbsp oregano spice
1/2 tbsp salt
1 small cup of fine bread crumbs
Make the salsa
Mix all of the salsa ingredients together in a bowl and serve with the fish and mash.
Make the Mash Bring a pot of salted water to a boil and add potatoes and cook until tender but still firm for about 15 minutes. In a saucepan, heat butter and milk over low heat until butter is, melted. Using a potato masher or electric beater, slowly blend the milk mixture and potatoes until smooth and creamy the season with salt and pepper for taste.
Make the fish
Dip each fish fillet in the egg mix with spices. Layout the bread crumbs in a shallow dish, place the egged fillets on top and shake until covered with crumbs. Heat a little oil in a deep frying pan and fry until golden brown.
Serve the crumbed fish with the salsa & mash on the side.