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Servings: 4


2 eggs
Pinch of salt
1 cup fresh breadcrumbs
½ cup finely grated parmesan
2 tbsp lemon zest
80g butter, melted
5ml NOMU Seafood Rub or Grinder
600g skinless fresh hake or kingklip, sliced into 2cm wide strips
Flour, for dusting
NOMU Sea Salt, to taste
4 potatoes, peeled and cut into thin sticks
500ml canola oil for frying
Lemon wedges



Preheat the oven to 180°C.

In a shallow bowl, lightly whisk the eggs with a pinch of salt. In another bowl, combine the breadcrumbs, Parmesan, lemon zest, melted butter and NOMU Seafood Rub or Grinder and mix gently together until combined.

Dust the fish in the flour, dip into the egg mixture and then press into the breadcrumb and parmesan mixture. Place the coated fish pieces onto a greased baking tray or lined baking tray and bake for 10 – 15 minutes until lightly golden.

Make the crisps while the fish is in the oven. Heat the oil in a large pot over medium heat. To test if the oil is ready for frying, add a small piece of bread. If it floats to the top and starts sizzling, the oil is ready. Add the potato sticks and fry until they are golden brown and crispy. Drain on kitchen towel and season with a grinding of salt.

Serve the fish and chips while still hot and crispy with lemon wedges and home-made mayonnaise.


Wrapped up in individual cones, these make a delicious, substantial snack at a cocktail party. If you prefer a stronger parmesan flavour, increase the grated parmesan from ½ a cup to 1 cup.

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