If you are in need of a little escapism and a healthy dose of nostalgia, we highly recommend you whip up this classic hake and chips recipe from our cookbook, Damhuis: Recipes and Memories of a House. You’ll probably feel the sea breeze and smell the ocean air, too! Because, let’s face it: not all of us live in a coastal town, and eating out isn’t always an option.
So, if your only travel option is to your kitchen, you can still conjure a taste experience that’s comforting and, above all, delicious.
Classic Hake and Chips Recipe from Damhuis: Recipes and Memories of a House – Serves 6
Ingredients
- ½ cup vodka
- 1 cup cake flour
- 1 can (330ml) beer
- 6 hake fillets, deboned
- 4-6 potatoes, with smooth skins
- salt, to taste
- oil, for deep-frying
Method
For the hake:
- Combine the vodka, flour and beer and mix well to make a batter.
- Pat the fish dry with paper towels and season with salt.
- Dip the fish into the batter and coat well.
- Fry immediately in hot, deep oil until golden. (Extra batter can be poured over the fish during the frying process.)
For the chips:
- Peel the potatoes and cut into chips of about 7,5-10cm thick.
- Rince the chips. Allow to drip dry and dry further with paper towels.
- Heat the cooking oil and fry the chips until light brown.
- Test by breaking a chip in half.
- Remove the cooked chips from the oil and drain on paper towels.
The Damhuis cookbook, Recipes and Memories of a House, is more than just a recipe book – it’s a collector’s item that captures the rich history of the Cape and celebrates delicious South African cuisine, seasonal ingredients and memories made around the table with family and friends.
Remember, Damhuis: Recipes and Memories of a House is on sale now and can be found at leading bookstores or purchased online in English or Afrikaans.
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For another sneak peek of Damhuis: Recipes and Memories of a House, read the excerpt of acclaimed author Reinet Nagtegaal about the first inhabitants of the plot of land that would later become Damhuis Restaurant.
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