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Fried fish on lemony potato salad

Posted on October 30, 2012 by in seafood

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fried fish

You simply have to love fried fish! You live in the Cape, it goes without saying, right! Hell, yes, I do live in Cape Town and I do like fried fish, but I hate badly fried fish! I hate soggy, oily fish and I am not particularly fond of thick stodgy batter on my fish. Other than that, I do not have too many issues with fried fish!

A light tempura batter on fish coujons or my oh-so-popular beer-battered fish are always welcomed with big smiles at the table. Grilled or pan-fried sardines are sometimes picky to eat, but it is a fantastic way to eat fish if eating with your hands is at all acceptable to you!

The one other obstacle to overcome when serving fried fish and particularly deep-fried fish, is that your guests must literally be at the table when you start cooking.  Deep-fried fish wants to be eaten immediately and for me with children who does sport and hubby who does not always arrive home at the same time, it deems a bit difficult. This fried fish was definitely a better option.

fried fishMy choice of fish was/is hake. I know there are better and tastier options, if you just see the variety available on the WWF SASSI list, you will wonder why does Nina choose hake? Simple, my family loves it, and I do to.  A thick piece of  hake, cooked to flaky perfection, is hard to beat!

I served the fish with baby potatoes drenched in a lemony mayonnaise, sprinkled with fresh chives. A simple yet delicious supper!

Fried fish on lemony potato salad

serves 4


4 fillets of hake – about 200 gr per portion

100 ml flour


1 tsp fine white pepper

freshly ground black pepper

3 T vegetable oil

2 T butter


Make sure your fish is cleaned well. Lightly season with salt and pepper. Season the flour with more salt and both peppers and place in a plastic bag or a plate. Drench the fish fillets in the flour mixture and shake excess flour off! Heat a big pan or skillet and melt the butter and oil until it bubbles. Place the fillets of fish in the pan, skin down. Cook for about 3-4 minutes and then very carefully turn the fish over and fry on the other side until cooked!

Lemony Mayonnaise

Lemony potato salad

1 kg baby potatoes – cleaned, cooked and halved

a small bunch of fresh chives

salt and pepper

Lemony Potato Salad

For the Lemony Mayonnaise

1 free-range egg

1 tsp Dijon mustard

1 tsp lemon juice

1 tsp white wine vinegar

zest of 1 lemon

250 ml canola oil


Place all the ingredients in a long plastic cup of the stainless steel cup of your stick blender. Place your stick blender into the cup, right down to the bottom and start blitzing for 5 counts. Then while holding the cup with one hand, move(pull) the stick blender up for 5 counts to the top of the ingredients and then down again for 5 counts. Switch off and remove the blender and behold your thick,  luscious, silky mayonnaise. Taste and adjust seasoning if necessary.  While your potatoes are still lukewarm, spoon over  the mayonnaise and mix. Finish of with snippets of chives and serve with the freshly fried fish!

frid fish

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4 Responses to “Fried fish on lemony potato salad”

  1. Zirkie 30 October 2012 at 9:32 am #

    Dit laat my mond water, Nins!!

  2. Barbara Kerr-Shaw 8 March 2013 at 10:33 am #

    I just love this recipe, it’s a winner!

  3. Elizabeth Dockel 12 July 2013 at 6:24 pm #

    Please do tell where I can buy fresh fish! I live in the northern subs and seem to be very unlucky where I buy my fish!

    • nerinatimm 13 July 2013 at 2:52 pm #

      I actually have no idea, I know the fish shop in Northumberland sells fresh hake from time to time, but otherwise no idea. You can phone Julie Carter
      Ocean Jewels
      Cell: 083 5820829

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