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Ingredients
2 clove/s cloves garlic, crushed
1 large onion, sliced
1 red pepper, deseeded and sliced
1 lime, juice plus wedges to serve
1 tbsp mild curry powder
¼ x 20g pack lemon thyme, leaves only, plus a few sprigs to serve
1½ tbsp Creole seasoning
3 x 200g packs Essential Hake Fillets
450ml vegetable oil, plus 2 tsp
1 Essential Pointed Spring Cabbage, quartered, cored and shredded
100g plain flour
3 salad onions, thinly sliced, to serve
½ x 25g pack flat leaf parsley, leaves roughly chopped, to serve
Hot sauce, or sliced chillies, to serve
For the bakes
500g self-raising flour, plus extra for rolling
1 tsp baking powder
1 tbsp caster sugar
Method
Put the garlic, onion, red pepper, lime juice,
curry powder, thyme and 1 tbsp Creole
Fried fish & bakes with steamed cabbage
seasoning in a large bowl. Season and mix well.
Add the fish, coat and leave to marinate in the
fridge for at least 2-3 hours, or ideally overnight.
Preheat the oven to 150ºC, gas mark 2. For
the bakes, put the self-raising flour, baking
powder and sugar into a large bowl. Add
300-400ml tepid water to create a soft dough.
Knead for 10 minutes, until smooth and bouncy.
Cover and leave to rest for at least 30 minutes
(or up to 1 hour), until soft.
Towards the end of the resting time, heat
1 tsp oil in a large saucepan. Add the cabbage,
sauté for 2 minutes, then add 200ml water and
cover with a lid. Steam for 15-20 minutes on a
low-medium heat, then season and keep warm
Line a large baking tray with baking
parchment or foil. Divide the dough into
16-18 pieces and, using a rolling pin and a
little flour, shape into 7-8cm circles. Heat
250ml oil in a large frying pan (see tip) and
fry in 3-4 batches, for 3-4 minutes on each
side, until golden. Drain on kitchen paper,
transfer to the lined tray and keep warm in
the oven. Set the pan aside.
Mix the plain flour and remaining ½ tbsp
Creole seasoning in a large bowl. Season with
salt. Place the fish pieces in the flour, making
sure both sides are well coated. Add the
remaining 200ml oil to the pan to a depth of
about 1cm. When hot, cook 2-3 fish pieces
at a time for 3-4 minutes on each side, until
golden, opaque and the fish flakes easily with
a fork. Drain on kitchen paper and repeat.
As the fish cooks, heat 1 tsp oil in another
large frying pan and fry the marinated
vegetables for 2-3 minutes. Add 100ml water
and simmer, uncovered, for 5-6 minutes until
the water evaporates. Season, then cover to
keep warm.
Serve the fish on a platter with the bakes
and cabbage. Garnish with the vegetables, salad
onions, parsley, hot sauce or chillies, thyme and
lime wedges.
Cook’s tip
When hot enough for frying, a small piece of dough will sizzle and rise to the top. The oil will read 180ºC on a kitchen thermometer.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,129kJ/ 745kcals
Fat
28g
Saturated Fat
3.2g
Carbohydrates
87g
Sugars
13g
Fibre
9.8g
Protein
32g
Salt
1.5g
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