Battered hake with peas and sweet potato chips

For the hake, mix the cake flour, cornflour, paprika, Cajun spice, and salt and freshly ground black pepper together in a medium bowl. Slowly whisk in the chilled soda water until a thick batter forms. Be careful not to overmix. Set aside to rest, about 15 minutes.

For the sweet potato chips, in a deep fat fryer/ large, deep pot, heat the canola oil to 180˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Add the sweet potato strips and fry until golden and crispy, about 7 – 8 minutes. Using a slotted spoon, remove from the deep fryer/pot and place on paper towel to absorb excess oil. Season with the salt.

For the peas, place the defrosted peas in a medium bowl and, using a fork, slightly mash them against the sides of the bowl. Add a squeeze of lemon juice and season to taste. Set aside until needed.

Once the batter has rested, dip the hake fillets into the batter, ensuring that each fillet is thoroughly coated. In a deep fat fryer/ large, deep pot, heat the canola oil to 180˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Carefully place the coated hake fillets in the deep fat fryer/pot and deep-fry until golden and cooked through, about 2 – 3 minutes. Using a slotted spoon, remove from the deep fryer/pot and place on paper towel to absorb excess oil.

When ready to serve, divide the peas among 4 ramekins. Spoon a dollop of the crème fraiche onto each serving of peas. Garnish with the fresh dill.

Serve the battered hake with the peas and sweet potato chips. Enjoy with a few lemon wedges alongside.