Fish kievs

  • Portion size: Serves 2
  • Hands-on time 20 min, plus freezing and chilling
  • Difficulty: easy
Recipe by: Mitch Tonks

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.

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Ingredients

  • 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

 

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Method

  1. 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.
  2. 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.
  3. 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.
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  5. 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).
  6. Deep-fry the fish kievs for 6-7 minutes until golden, crisp and cooked through. Serve with a salad.

Nutrition

  • 859kcals Calories
  • 62.2g (29.6g saturated) Fat
  • 47.5g Protein
  • 27.1g (1.1g sugars) Carbs
  • 0.5g Fibre
  • 2.1g Salt

Quick wins & tips

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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