Crispy hake with cauliflower purée, apples and walnuts
- March 2016
- Serves 4
- Hands-on time 45 min, plus marinating
Forget fish and chips – Nathan Outlaw’s crispy hake recipe is the way forward! Add the cauliflower puree and you’re on to a real dinner winner.
- 51.4g (12.4g saturated)
- 47.4g (15.4g sugars)
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This recipe makes more dressing than you’ll need. Keep leftovers chilled for up to 2 weeks in a sealed jar.
Using gluten-free flour and pilsner (if you can’t find Sharp’s, any pilsner is fine) gives a light batter that crisps beautifully and won’t go soggy out of the fryer. Find gluten-free flour in all major supermarkets (we used Doves Farm, widely available).
Make the cauliflower purée up to 24 hours in advance, keep chilled and covered, then warm through before serving.
Dry vouvray from France’s Loire Valley is perfect here with its hints of crisp green apple and nuts.
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