Fried Fish with Tomato and Cumin Sauce

Name: Fried Fish with Tomato and Cumin Sauce
Yield: Serves 6–8
Ingredients: 2 tbsp extra virgin olive oil; 180 ml water; 500 g Rosa tomatoes, quartered; 4 eggs; 1.2 kg filleted hake with skin off; 1 tbsp hot English mustard; 1 tsp garlic, crushed; 1 tbsp paprika; 500 ml breadcrumbs; 1 tbsp dried origanum; 1 tbsp cayenne pepper; pinch of salt and freshly ground black pepper to taste; 2 onions, diced; 2 tbsp vegetable oil; 2 ml paprika; 2 ml cumin; 1 tbsp tomato paste; 1 tsp sugar

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

Our version of fried fish is a crumbed line fish. We try to avoid too much frying at Sababa because we’ve got a reputation for healthy food, but when we do it, it’s a big hit. I think fried fish works best with hake–it’s soft and light and we have so much good-quality hake available in South Africa.

Ingredients

1.2 kg filleted hake with skin off
4 eggs
1 tsp garl

Fish course
Pescatarian

Method

Portion the hake according to the size you would like to serve it. Whisk together the eggs, garlic and mustard and pour over the fish. Leave the fish in the fridge to marinate overnight.

The next day prepare your breadcrumb mixture by combining the breadcrumbs with the paprika, cayenne pepper, dried origanum, salt and pepper.

Heat the oil in a frying pan and when the correct tem