- August 2021
- Serves 2
- Hands-on time 20 min, plus freezing and chilling
Chef Mitch Tonks has created this fish kievs recipe to celebrate sustainable fish. Hake fillets are coated in golden panko and filled with warm garlic butter.
Revisit a retro favourite with our classic chicken kiev recipe.
- 62.2g (29.6g saturated)
- 27.1g (1.1g sugars)
- 2 thick skinless hake fillets (about 200-250g each)
- 100g garlic butter (see below)
- 2 free-range medium eggs, beaten
- 2 handfuls (50g) plain flour
- 100g panko breadcrumbs
- Oil for deep-frying
For the garlic butter
- 4 garlic cloves, peeled
- Good handful flatleaf parsley
- 2 anchovies
- 125g salted butter, at room temperature
- Splash of Pernod/pastis (optional)
- Couple of drops Tabasco or other chilli sauce
You’ll also need
- Food processor
Useful to have
- Digital thermometer; deep-fat fryer or deep, heavy-based pan
- Make your garlic butter: pulse the garlic, parsley and anchovies in a food processor to make a purée. Add the softened butter and whizz for 2-3 minutes, scraping down the bowl. Add a splash of Pernod (if using) and a few drops of Tabasco/ chilli sauce, then mix again. Shape the butter into a block about the same length as a pack of butter. Wrap in baking paper and put in the freezer for 30 minutes to set.
- Put a fillet on a work surface. Put one hand on top and, with a sharp knife, make a horizontal incision about two thirds of the way into the fish. Do the same with the other fillet. Take the butter from the freezer and slot a thick slice into each fish fillet.
- Put the eggs in a bowl and the flour and breadcrumbs on separate plates. Using one hand, dip each piece of fish in the flour, then the egg and finally in the breadcrumbs. Repeat 2-3 times until you have a thick, even coating on each fillet. Cover and chill for 30 minutes.
- Fill a heavy-based pan or deep-fat fryer no more than half full of oil, then heat it to 170°C (or if you don’t have a thermometer or deep-fat fryer, heat the oil until a small piece of bread dropped into the oil turns golden in 20-25 seconds).
- Deep-fry the fish kievs for 6-7 minutes until golden, crisp and cooked through. Serve with a salad.
Don’t waste it You’ll have about 80g garlic butter left over – wrapped well, this freezes for up to 6 months.
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