Pan-fried fish with crispy skin, olive butter and butternut chips
Serves 6
Prep time 20 min
Cook time 40 min
INGREDIENTS
For the fish
600 g cod fillets, skin on
2 tsp sea-salt flakes
3 tbsp flour for dusting
3 tbsp vegetable oil
For the olive butter sauce
3 tbsp unsalted butter
1 garlic clove, crushed cup black olives, pitted and chopped
Handful parsley, roughly chopped
For the butternut chips
2 butternuts, peeled, deseeded and sliced into chips
5 tbsp olive oil
Salt
METHOD
For the fish
1. Let fish reach room temperature, pat dry with a paper towel and season.
2. Heat oil in a non-stick pan on high, dust fish with flour and fry skin-side-down. Press fish down with spatula for 5 minutes before flipping, to achieve an even crisp.
For the olive butter sauce
1. Melt butter in pan, remove from heat and add rest of ingredients.
For the butternut chips
1. Preheat the oven to 180°C. Line a baking sheet.
2. Toss butternut chips in a bowl with olive oil and salt, thoroughly coat.
3. Arrange in a single layer on baking sheet, and bake for 40 minutes until crispy and tender, turning once while cooking. Remove from the oven and set aside for serving.
4. Serve the fish with the butternut chips and olive butter sauce.
Tip: You can substitute the cod with any white firm-fleshed fish
Lemon zest battered calamari with harissa dipping sauce
Serves 6
Prep time 40 min
Cook time 10 min
INGREDIENTS
For the calamari
800 g mixed calamari
2 cups buttermilk
Oil for frying
For the seasoned flour
2 cups flour
4 tsp paprika
2 tsp salt
1 tsp black pepper
2 tsp cayenne pepper
Zest of 2 lemons
1 tsp red chilli flakes
For the harissa dipping sauce
4 tbsp mayonnaise
4 tsp harissa paste
1 garlic clove, crushed
Zest and juice of 1 lemon
To serve
Handful fresh parsley
2 lemons, cut into wedges
METHOD
1. Soak the calamari in buttermilk for 30 minutes, or overnight if you can.
2. In a bowl, combine all the ingredients for the seasoned flour.
3. In a separate bowl, combine all the ingredients for the harissa dipping sauce. Set aside.
4. In a pan, heat the oil to a medium heat.
5. Dredge calamari in the seasoned flour, coating evenly. Carefully fry calamari in batches. Cook until golden brown. Remove with a slotted spoon and transfer to a paper-lined baking sheet. Season lightly.
6. Serve with sauce, parsley and lemon.
Tip: Soaking the calamari in buttermilk helps soften the meat, creating a less rubbery texture once cooked
Seadogs with herb mayonnaise
Makes 6
Prep time 30 min
Cook time 15 min
INGREDIENTS
For the battered fish
600 g hake fillets, skin removed
1 cup flour
1 cup cornflour
2 tsp baking powder
1 tsp paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper
Salt and pepper, to taste
440 ml beer
Vegetable oil for deep frying
For the herb mayonnaise
1/2 cup mayonnaise
2 tbsp parsley, chopped
2 tbsp chives, chopped
Zest and juice of 1 lemon
1 chilli, finely chopped
Salt and pepper, to taste
To serve
6 hotdog rolls, sliced in the middle
6 pickles, sliced into thin strips
Handful parsley
METHOD
1. Portion the fish into 6 pieces, lightly season and refrigerate for at least 30 minutes.
2. Mix all the dry ingredients for the battered fish together. Slowly add beer, and whisk until just combined and smooth. Keep cool.
3. In a large frying pan, heat the oil on a medium to high heat.
4. Working in batches, dip the fish portions into the batter. Allow the excess batter to drip off, and lower gently into the oil. Fry until light golden brown, about 4 minutes on each side.
5. Combine the mayonnaise, herbs, lemon zest, juice, finely chopped chilli and season.
6. To assemble, dollop and spread some herb mayonnaise inside each roll, add a piece of fish and top with pickles and some parsley.
Tip: Test the temperature of the oil by dropping a small bit of batter into it. If it rises to the top, the oil is ready
Prawn Skewers with paprika
and lime
Serves 6
Prep time 40 min
Cook time 10 min
INGREDIENTS
For the prawns
3 tbsp olive oil
2 tbsp paprika
Zest and juice of 2 limes
18 prawns, deveined and tails intact
To serve
2 lime wedges, grilled
METHOD
1. Mix together the olive oil, paprika, and lime zest and juice.
2. Brush the prawns with the paprika oil and reserve some for cooking. Refrigerate the prawns for 30 minutes.
3. Skewer the prawns.
4. Heat a griddle pan on high. Grill the prawns for 3 minutes on each side, basting with the remaining paprika oil, until cooked through.
5. Serve with charred lime wedges.
Tip: Serve prawns on steamed rice or rice noodles for a heartier dish
Toast a delicious seafood spread with these white-wine pairings
Affordable
Ashbourne Sauvignon Blanc/Chardonnay 2017
This blend combines the freshness of Sauvignon Blanc with unwooded Chardonnay for a perfectly balanced and flexible vino. If you’re looking for something crisp to offset a rich, greasy dish such as battered hake, this is the ideal pairing.
R79.99
Mid-range
Boschendal Estate Sommelier Selection Chenin Blanc 2015
South African Chenin Blanc is incredibly versatile, incorporating both fruity and gently acidic flavour notes. It pairs especially well with foods that have a sweet and sour element, such as a soft fresh linefish with a more acidic sauce.
R123.50
Splurge
Astoria Prosecco Doc Italian Sparkling
Prosecco enhances the subtle flavour of shellfish. A sparkling wine that is too sweet will often end up ruining the flavour of the seafood, so something fresh, effervescent and dry will pair beautifully with this flavour profile.
R249.99
Wine prices are ex-cellar door. May vary depending on stockist
