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Preparation:

  • Oil (as required for deep frying)
  • Self raising flour 750 g
  • Water (cold) 690 ml
  • Hake fillets (cut into thick strips) 1.4 kg
  1. Preparation:

    • Pre-heat oil in a deep fryer to 180 ˚C.
    • Mix flour and Robertsons Fish Spice in a bowl. Make a well in the centre and slowly add cold water, using a whisk to stir until well combined. Season hake fillets with Knorr Aromat.
    • Dip pieces of fish, one at a time, into the batter to evenly coat and deep fry for 3 - 4 min or until crispy, golden brown. Place on a tray lined with kitchen paper towel to remove excess oil. Repeat with remaining fish pieces.
    • Transfer to a serving dish.
  2. Chef's Tip:

    • For a perfect batter, ensure that the batter is chilled and thick, so that it puffs up around the fish, keeping the nuggets light and crispy.