Cajun fried hake

Cajun fried hake served on a bed of rice with a side of chips, fresh rolls, village salad, lemon butter sauce & peri-peri sauce. Perfect comfort food for this gloomy weather ☺️ Cajun fried hake (This recipe can be used for kingklip too) 1 kg fresh hake 1 tsp of Cajun seasoning 1 tsp of fish spice 3-4 crushed dried birds eye chillies 1 tsp fine green chilli 1 tsp crushed garlic 1/2 tsp lemon pepper Juice of half a lemon 1/4 cup olive oil or melted butter Salt to taste 1 lightly beaten egg Coating: Flour seasoned with fish spice and Cajun seasoning Marinate the fish with the above ingredients Coat well then refrigerate for an hour Heat a pan with oil Fry fish either side until crispy Pop into the oven on 140° for 5-10 minute until the fish is fully cooked through Before serving, drizzle lemon butter and peri-peri sauce & garnish with parsley and lemon Lemon Butter sauce: 250g Rama margarine 1 cup fresh cream 4 tbsp fresh lemon juice A dash of aromat and crushed garlic powder Melt the butter on low heat and add the rest of the ingredients Peri-peri sauce: 1/2 cup lemon butter sauce 4 tbsp Woolworths peri-peri sauce -Bring to a slight boil -Adjust the ratio of the peri-peri sauce to lemon butter depending on how spicy you prefer it

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate the fish with the above ingredients

Step 2

Coat well in flour seasoned with Krea fish spice and Woolworths Cajun seasoning then refrigerate for an hour

Step 3

Heat a pan with oil

Step 4

Fry fish either side until crispy

Step 5

Pop into the oven on 140° for 5-10 minute until the fish is fully cooked through

Step 6

Before serving, drizzle lemon butter and peri-peri sauce and garnish with parsley and lemon

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