Tag Archive: fish and chips

fish with fennel

Last night’s dinner was very 1970s and very nice. And really very easy. Perfect combination really.

I got a butterflied filleted yellowtail from PnP for about R50. It was enough to feed three of us using less than half – so its yellowtail salad for lunch for a while. Yay.


Anyway – I chopped three or four baby fennel bulb into slices along with two of my oil-pot garlic cloves. I rubbed the garlicy oil on the skin of the fish and put the fennel and garlic inside it. I sprinkled fennel seeds on the oiled skin and put the fish into a heated griddle pan. I turned it after about ten minutes-ish – maybe less cos I am impatient. The fish was pretty dam fat and so I decided when it was almost cooked through from both sides to spit it into two halves, and put the half we wanted onto the griddle, skin-side up. Just to let the inside cook without burning the skin. I think a thinner or less dense fish wouldn’t need this.

It did means the fennel slices and garlic got some direct heat – which was actually a very good thing indeed. They were slightly toasted and yummy.


The sauce was beyond easy and amazing. I sliced up some more baby fennel bulbs into really thin slices. These I mixed with 1 tablespoon of dried dill tips, 100ml plain yoghurt and 100ml of sour cream, I teaspoon of lemon juice, and salt and a little pepper. All stirred together this made a really delicious sauce I shall use in future for fish, baked potatoes, potato salad even.


I made sautéed potatoes and peas – cos you gotta have chips and peas with fish really.

We all loved the meal – the fish was succulent and the skin crispy. The sauce was killer – and the yoghurt made it feel not entirely bad for us.


Will make this again for sure!!!!

Last night was fish and chips and mushy peas. And was delicious!

I started by making the batter about an hour before I cooked. It took all of five minutes to sift the flour (230g) with salt, pepper. I then stirred in a beaten egg and slowly poured a cold Hansa into the mix, whisking all the time. The whole beer went in and made a fine looking batter. The recipe asks for more beer than we get in a bottle and the batter seemed fine with one bottle. I guess you could use less flour and have a runnier batter if that made you happier.

Anyway – the batter went into the fridge until I started to cook. Half an hour before we wanted to eat I heated the over and put the oven chips in.

I put water on to boil and a pan with about an inch of oil on to heat. I don’t like to deep fry – so I used less oil and turned the fish over. I used Hake fillets, defrosted, and cut them into tops and tails.

The peas went into the simmering water at the same time as the first half of the fish went into the batter and then into the hot oil. 4 minutes or so and the tail halves of the fish were done. I took them out when they were golden brown on both sides.

I then turned the heat off under the peas and put the fatter pieces of fish, battered, skin side down into the oil. While that side was browning I strained the peas and put them back into the hot pot. A tablespoon of chilli/garlic olive oil, 2 tablespoons of plain yoghurt (my low cal replacement for the cream the recipe asked for) and some finely chopped mint went into the peas too.

By then it was time to turn the fish and use a hand whizzer on the peas to make mushy peas. I didn’t mush them completely so there was a mix of textures.

Fish out of the pan and onto a plate with kitchen towel, previous thrown into the over oven chips out and the meal was ready.

The batter was light and crispy, the fish moist and tender. The peas were amazing. The mint just lifted them from boring peaness and the chilli in the oil added a little spark.

A really easy, yummy meal that took all of about ten minutes to actually cook with almost no prep.


Pesactarian friend gave it 8/10

BF was at pub quiz so missed out

I gave it 7/10


So a 7,5 average