Fish and Chips

See how you can turn convenient, sustainable, frozen fish into a dinner fit for a king. Join Hilary Biller as she shows you how to create delicious seafood dishes that will have your family and friends begging for more!


  • 1 Box Sea Harvest Hake Fillets or Hake Medallions
  • 1 ½ Cups flour
  • ½ Cup corn flour
  • 1 tsp baking powder
  • ½ tsp turmeric
  • Pinch of salt
  • 340ml beer or sparkling water
  • Oil for frying
  • For the Chips
    • 1.5 potatoes per person
    • Fresh garlic cloves
    • Rosemary
    • Olive Oil
    • Salt and pepper


  1. Sift the dry ingredients and whisk to combine.
  2. Add the beer or water while continuing to whisk. If the batter is too stiff, add a little more liquid.
  3. Heat the oil to a high heat in a deep frying pan or deep fat fryer.
  4. Dip the fish in the batter so that it is well coated.
     Gently lower the fish into the hot oil and cook until golden on both sides, turning half way through.
  5. Remove from the oil and place onto kitchen towel to drain excess oil.
  6. Garnish with chopped chives and a wedge of lemon.
  7. For the Chips
    1. Cut the potatoes into wedges.
    2. Cut the garlic cloves in half but leave the skin on.
    3. Strip the rosemary from the stalk and sprinkle over the potatoes.
    4. Drizzle with olive oil and season with salt and pepper.
    5. Bake in the over at 180°C for 30 – 40 mins until golden brown and tender on the inside.