Chef Reward Points

I work at ...


We are tailoring content specific to your business.



To Prep:

  • Sunflower oil for deep frying 5 l
  • Hake fish, fillet of 1.7 kg
  • Robertsons Lemon & Herb Seasoning
    Robertsons Lemon & Herb Seasoning
    20 g
    Added to cart: Robertsons Lemon & Herb Seasoning
  • Cake flour 675 g
  • Baking powder 45 ml
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    50 g
    Added to cart: Robertsons Veggie Seasoning
  • Ice cold water 860 ml

To Cook:

  • French fries, frozen 1 kg

To Serve:

  • Robertsons Chip & Potato Seasoning
    Robertsons Chip & Potato Seasoning
    13 g
    Added to cart: Robertsons Chip & Potato Seasoning


  1. To Prep:

    • Preheat oil to 190ºC.
    • Season the hake fillets on both sides with Robertsons Lemon & Herb Seasoning.
    • Sieve cake flour and baking powder together.
    • Add Robertsons Veggie Seasoning to the flour.
    • Whisk the flour mix and water together until smooth and shiny –the texture should be like semi-whipped double cream.
    • Chill the batter for ± 30 minutes.
  2. To Cook:

    • Dip the seasoned hake fillets into the chilled batter and allow any excess to drip off.
    • Holding one end, gently lower the fish into the preheated oil one by one, working carefully so you don’t get splashed –the size of your fryer or pan will decide how many fish you can cook at once.
    • Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
    • Prepare frozen chips according to packaging instructions.
  3. To Serve:

    • Season fried chips with Robertsons Chip and Potato Seasoning and serve with the fried fish.
  4. Top Tip:

    • For the perfect batter, ensure batter is chilled and thick, so that it souffle’s around the fish, keeping it light and crisp.