Hake with sweet corn mash recipe
Hake with Sweet Corn Mash recipe
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|4||fillets of hake|
|good vegetable oil for shallow frying|
|120 g||cornflake crumbs or ordinary breadcrumbs|
|4 large||potatoes, peeled, boiled and coarsely mashed|
|1 large can(s)||creamed sweet corn|
|20 g||coriander leaf, finely chopped|
|1||lemon, cut into wedges|
If frozen, defrost fish. Roll fish in crumbs and pat them down firmly, then refrigerate for about 20 minutes.
Mix the sweet corn and potato carefully so as not to make the mixture too soft, try half a can first and then add more as required. You may not need the whole can. The rest keeps in the fridge for a couple of days.
Add a little salt and black pepper and the coriander leaves, cover and set aside to keep warm.
To fry the fish heat the oil in a large pan and over medium heat fry the crumbed hake until golden brown and crispy.
Drain on paper towel, sprinkle with salt and black pepper and serve immediately with wedges of fresh lemon, the mashed potatoes and a salad.
If you do not like coriander, replace with Italian parsley.
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Hake with sweet corn mash recipe
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