Fish & Chips
Enjoy a classic British dish with a Spanish twist, featuring crispy battered hake and golden fries served with a side of peas and a squeeze of lemon.
9 ingredients · serves 4 · 60 min
Basket total for this meal18.28€
Shopping list
hake fillets · 600 gDeep-frozen frigate hake fillets with egg Hacendado5.15€
potatoes · 800 gPotatoes4.65€
all-purpose flour · 200 gAragonese Wheat Flour Hacendado0.72€
eggs · 2Eggs5.60€
frozen peas · 200 gDeep-frozen fine peas Hacendado1.50€
lemon · 1Lemon0.66€
From the store cupboard
You probably have these already — add any you're missing.
- olive oil · for fryingExtra virgin olive oil Hacendado2.60€
- salt · to tasteFine salt Hacendado0.40€
- black pepper · to tasteGround black pepper Hacendado1.30€
Method
- 1
Peel the potatoes and cut them into thick fries. Rinse under cold water and pat dry with a kitchen towel.
- 2
Heat olive oil in a deep pan or fryer to 180°C (350°F) for frying the chips.
- 3
Fry the potatoes in batches until they are golden and crispy, about 5-7 minutes. Remove and drain on paper towels, seasoning with salt.
- 4
In a bowl, mix the flour with a pinch of salt and black pepper. In another bowl, beat the eggs.
- 5
Dip each hake fillet into the flour, then into the beaten eggs, and back into the flour to create a thick batter.
- 6
In the same oil used for the chips, fry the battered hake fillets for about 4-5 minutes on each side until golden and cooked through. Remove and drain on paper towels.
- 7
While the fish is frying, cook the frozen peas in boiling water for about 3-4 minutes until tender, then drain.
- 8
Serve the fish and chips hot, with a side of peas and wedges of lemon for squeezing over the fish.