Deep Fried Hake Strips with Creamy Baby Marrows Courgette

Grilled Hake Strips with Creamy Baby Marrows

Nato Zondagh

Deep Fried Hake Strips with Creamy Baby Marrows Courgette

5 from 3 votes

These crispy golden deep fried hake strips are already perfect on their own. However, you won't be able to resist this Creamy Baby Marrows side dish that accompanies the hake.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 1

Course: Lunch, Main Course

Cuisine: Global

Ingredients Method

Ingredients

For the Hake

80 g Hake
10 g Cake Flour
7.5 ml Olive oil
1 g Turmeric
0.5 g Fine Salt

For the Creamy Baby Marrows

70 g Zucchini
7.5 g Butter
50 ml Cream
0.5 Egg
1 g Lime Leaf
1 g Coarse Pepper
25 g Cheddar

Method

For the Hake

Heat olive oil in a pan. Season hake with salt & pepper.
Dip in flour then fry in hot oil until golden & crisp.

For the Courgette Bake

Combine cream, spices, parmesan cheese & egg. Whisk until well combined.
Layer courgettes in a baking dish, top with butter & cream mixture, sprinkle with cheddar.
Bake at 180°C until cooked through.