Little strips of crumbed fish go particularly well with this tasty green mayonnaise but you can also serve a platter of mixed raw vegetables (or a mixture of fish and vegetables) with this tasty dip.
We eat a lot of local hake because it is so tasty and freely available and, more importantly it is still on the green list, unlike kingklip, Cape salmon and kabeljou which are already on the cautionary orange list because they're overfished.
We slice the hake into strips which means that you don't really need much more than one mid-sized filleted hake to serve four portions, either as a main course or as a starter.
To keep it light we don't dip the fish into a batter or whipped egg. Instead we use coarse bread crumbs and simply push the fish pieces firmly into the crumbs before shallow frying the pieces in a large pan. Instead of the hake strips you can also use strips of calamari steak which are also not expensive and really quite tasty.
To serve four portions of crumbed hake with green mayonnaise you need:
1 fresh hake, filleted, skinned and sliced into strips
1-2 cups of coarse brown crumbs (we use Kelloggs Corn Flakes crumbs)
Salt and freshly ground black pepper
Oil for shallow frying
For the green mayonnaise
2 teaspoons wholegrain mustard
1 cup mayonnaise
1 tablespoon chopped chives
1 teaspoon chopped capers
1 tablespoon chopped pickled gherkin
1 tablespoon finely chopped parsley
1 tablespoon mint.
To make the green mayonnaise whizz the mayonnaise, chives, parsley and mint together in a blender until smooth.
Spoon into a serving bowl and mix in the capers and gherkin.
Cover and chill for an hour before serving.
Crumb the fish and refrigerate for 30 minutes before frying.
Remove fish from fridge and sprinkle with salt and black pepper
Heat oil in a shallow pan and fry the strips of fish until golden brown.
Place fish on paper towels to drain excess oil.