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Hake and chips (vis en patat): recipe illustration
Fish & seafood

Hake and chips (vis en patat)

Hake fillets coated in a golden, crispy batter, served with homemade chips. The seaside classic of Namibia, eaten from newspaper with salt and malt vinegar.

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Ingredients

Ingredients

Pâte à frire

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the potatoes, cut them into thick sticks, rinse and dry them thoroughly in a tea towel.
  2. Heat the oil to 160 °C and cook the chips for 6 minutes without colouring them, then drain on paper towels.
  3. Cut the hake fillets into portions and season them with salt, paprika and white pepper.
  4. Make the batter: mix the flour, baking powder and a pinch of salt, then add the egg and beer and whisk to a smooth, slightly thick batter.
  5. Heat the oil to 180 °C, dip the fillets in the batter and fry them for a few minutes until golden.
  6. Raise the oil temperature to 180 °C and fry the chips again for 3 minutes to make them crisp.
  7. Drain everything on paper towels, lightly salt and sprinkle with a little malt vinegar.
  8. Serve immediately with the lemon wedges and ketchup.

Variations and tips

Baked version. For a lighter version, coat the fish in breadcrumbs and bake for 15 minutes at 200 °C with a drizzle of oil.

Using what's available. The beer can be replaced with very cold sparkling water, and the hake with cod without changing the recipe.

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Original Ecomely recipe.