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Servings 4
Calories 921 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients
 

  • 400 g hake, bone free cut into 2cm strips
  • 2 medium free-range eggs, lightly beaten
  • pinch dried chilli powder
  • 0.5 tsp ground cumin
  • 4 tbsp cornflour
  • 200 g fine ground cornmeal or polenta, roughly

Sauce

  • 350 ml shop bought mayonnaise
  • 2 tsp fresh chilli roughly chopped
  • 2 tsp Dijon mustard
  • 2 large spring onions, roughly chopped
  • 4 tbsp any fresh green herb such as basil, coriander, parsley
  • small handful fresh spinach leaves
  • 2 tbsp vinegar
  • water
  • freshly milled black pepper

Instructions
 

  • Fill a medium frying pan with 2cm of oil, then heat to roughly 175C.
  • Next, mix the beaten eggs with the cumin and chilli.
  • Dust the hake in the cornflour, then place into the egg mixture, coat well.
  • Coat with fine polenta and repeat with the rest of the fish.
  • Meanwhile, place the mayo, chilli, mustard, onions, herbs and spinach into a liquidiser.
  • Blitz with the vinegar and a little water until you have a thick, lovely green sauce.
  • Spoon into a bowl and season with black pepper.
  • Cook the hake in small batches until crisp, probably 3-4 minutes turning occasionally.
  • Drain well and serve with the spicy herb dip.
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Nutrition Facts
Spicy Popcorn Hake with Green Herb Mayo
Amount per Serving
Calories
921
% Daily Value*
Fat
 
68
g
105
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Cholesterol
 
119
mg
40
%
Sodium
 
693
mg
30
%
Potassium
 
521
mg
15
%
Carbohydrates
 
49
g
16
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Fish
Cuisine ITV This Morning, Summer
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