Battered hake sticks with tartar sauce

30 min
Type of dish: Fish
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Skinless frozen hake fillet 80/120 0.5 kg
Table salt 0.5 g
Garlic, bulb 1.0 ud
Parsley 5.0 g
High oleic oil 0.5 l
Lettuce 0.6 ud
Onion 0.05 kg
Vinaigrette sauce 0.038 l
Orly batter 0.15 kg
Tartarian sauce 0.2 l
See Recipe
Olive oil 0.03 l
Vinegar 0.008 l
Table salt 5.0 g
See Recipe
Plain flour 0.15 kg
Egg yolk 0.6 ud
Yeast 6.0 g
Beer 0.05 l
Water 0.15 l
Sunflower oil 0.015 l
Table salt 3.0 g
See Recipe
Mayonnaise sauce 0.2 l
Eggs 0.75 ud
Capers in vinegar 2.5 g
Onion 0.038 kg
Gherkins in vinegar 0.013 kg
Parsley 0.004 g
Table salt 0.001 g
Elaboration

For this recipe, the following elaborations are needed:

  • Orly batter.
  • Tartar sauce.
  • Green onion and lettuce salad.
  • Chop the garlic and parsley into brunoise.
  • Cut the hake fillets into 2 cm sticks.
  • Season the fish and season it with the chopped parsley and garlic.
  • Cover the fish through the orly batter and fry in the abundant hot oil so that the fish floats.
  • Remove on to a tray of absorbent paper.

SET UP

  • Plate up the fish, and serve with the salad and the tartar sauce.

 

Nutritional information (1 portion)
Energy
1421.94
kcal
Carbohydrates
26.7
g
Proteins
15.24
g
Lipids
138.75
g
Fiber 1.95 g
Saturates 13.98 g
Monounsaturated fatty acids 109.93 g
Polyunsaturated fatty acids 16.64 g
Cholesterol 217.98 mg
Calcium 75.51 mg
Iron 2.27 mg
Zinc 0.95 mg
Vitamin A 131.42 ug
Vitamin C 7.58 g
Folic acid 53.23 ug
Salt (Sodium) 1227.57 mg
Sugars 0.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.