Crispy Creole Fish with Scalloped Potatoes

Creole Seasoned Fish

1. Season both sides of 6 hake fillets with 1 tsp Atlantic sea salt, 1 tsp black pepper, 1 tsp fish spice and 1 tbsp Creole seasoning.
2. Set the fish aside for about 15 minutes while you make the batter.
3. For the batter, sift 2 cups Self Raising flour, 1/2 tsp baking powder, 1 tsp turmeric, 1 tsp salt and 1/2 tsp white pepper into a large bowl.
4. Stir 1/4 cup soda water into the dry ingredients. Gradually whisk in 340 ml beer, adding it a little at a time until you have a smooth batter that coats the back of a spoon. You may not need every last drop of beer, so don’t pour it all in at once. The batter should be thick enough to cling to the fish but still drip easily.
5. Heat oil for frying to about 350⁰F (175⁰C). You want the oil hot enough to crisp the batter quickly without burning it.
6. Pat the seasoned 6 hake fillets dry if they’ve released any moisture. Dust each fillet lightly with extra Self Raising flour, shaking off the excess. Dip each piece into the beer batter and turn to coat evenly.
7. Carefully lower the battered fish into the hot oil, working in batches so you don’t overcrowd the pot or pan. Fry for about 3 to 5 minutes per side, depending on the thickness of the fillets, until the coating is crisp and golden and the fish is cooked through.
8. Drain the fish on a wire rack or paper towel-lined plate. A wire rack is better if you have one because it helps keep the bottom crisp.

Scalloped Potatoes

1. Thinly slice 4 to 6 potatoes to about 3 mm thick. A mandolin makes this much easier, but a sharp knife works too.
2. Place the sliced potatoes in cold water while you make the sauce so they don’t brown. Drain them well and pat dry before assembling the dish.
3. Melt 4 tbsp butter in a large saucepan over medium heat. Add 1 sliced onion, 2 cloves finely chopped garlic and a little salt. Cook for about 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
4. Stir in 4 tbsp flour and cook for about 1 minute, stirring so the flour is absorbed into the butter.
5. Gradually whisk in 2 cups milk, keeping the mixture moving so you don’t end up with lumps. Cook until the sauce starts to thicken.
6. Season with salt, black pepper and a pinch of nutmeg. Stir in 250 ml cream and continue cooking gently until the sauce is thick and creamy. Don’t let it boil hard.
7. Grease a 9 x 13 inch ovenproof baking dish.
8. Arrange a layer of the drained 4 to 6 sliced potatoes in the dish. Season with salt, black pepper and Robertsons Aromatic Potato Spice.
9. Pour over some of the creamy sauce. If using 1 cup diced smoked ham, scatter half of it over this layer.
10. Add the remaining potatoes, season again with salt, black pepper and Robertsons Aromatic Potato Spice, then pour over the remaining sauce.
11. Sprinkle 1 cup grated cheddar cheese evenly over the top. Cover the dish tightly with foil.
12. Bake at 350⁰F (180⁰C) for 40 minutes. Remove the foil and continue baking for another 15 to 20 minutes, until the potatoes are tender and the cheese is golden.
13. Let the potatoes sit for about 10 minutes before serving. This gives the sauce a chance to settle instead of running everywhere when you cut into it.

Homemade Tartar Sauce

1. Add 1 cup mayonnaise, 1/4 cup chopped dill pickles, 1 tbsp chopped capers, 2 tsp grated onion, 1 tsp minced garlic, 1 tbsp chopped spring onion, the zest and juice of 1/2 lemon and 6 drops Tabasco sauce to a bowl.
2. Mix everything together well. Taste and season with salt and black pepper.
3. Cover and chill for at least 30 minutes so the flavours have time to come together. Sprinkle with chopped dill or parsley just before serving.