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1 kg hake, cut into 3cm cubes
Salt & pepper seasoned flour for dusting fish
60 ml cake flour
60 ml corn flour
5 ml baking powder
2 ml salt
250 ml LANCEWOOD® Buttermilk
1 large egg
Oil for frying
175 g LANCEWOOD® 1000 Island DIP&TOP™
800 g thick cut frozen chips, fried
Pat fish dry with paper towel. Toss the fish in the seasoned flour and dust of any excess flour.
Sift the cake flour, corn flour and salt together. In a separate bowl, beat the buttermilk and egg together.
Add the buttermilk mixture to the flour mixture in small increments and mix to a smooth batter.
Heat the oil until very hot.
Dip the fish in the batter and fry 4 – 5 pieces at a time in the hot oil for 2 minutes per side, turning once.
Remove from the oil with a slotted spoon and drain on absorbent paper.
Sprinkle with salt flakes and serve with lemon wedges, dip and chips.
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