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

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

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

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