It’s time to put the weekly take-out menu to bed, and indulge in some traditional fish and chips with pea dip for your weekend treat!

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
For the fish
800 g hake fillets
¼ cup flour
1 tsp baking powder
½ cup water
1 egg, whisked
¾ cup cornflour
For the chips
4 potatoes, thinly sliced
For the pea dip
1 cup peas
½ cup sour cream
¼ cup yoghurt
Handful mint

METHOD
For the fish
1. Season the hake with salt and pepper.
2. Mix the flour, baking powder, water and egg to make a batter.
3. Coat each hake fillet in the cornflour and then roll in the batter until fully coated.
4. Heat enough oil in a pan to shallow-fry the fish. Fry the hake until golden brown, flipping often, until cooked through.
For the chips
1. Fry the potato slices in the still-hot oil, turning often, until golden brown and crispy.
For the pea dip
1. Soak the peas in boiling water until hot.
2. Add to a food processor with all the other ingredients, and blend until you get a chunky sauce. Season well.

Recipe & styling: Joni Dames & Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za