800 g (28.22 oz) hake fillets, de-scaled with skin on
Seasoned cake flour
Vegetable oil for frying
Mixed salad greens, tomatoes and cucumber to serve
Peppadew® Pickled Onion Vinaigrette:
2 jars Peppadew® Pickled onions
200 ml (4/5 cup) olive oil
2 bay leaves
5 black pepper corns
3 cloves of garlic, slice
200 ml (4/5 cup) Peppadew® Pickled Onion pickling liquid (from jars above)
30 ml (2 tbps) Italian parsley, chopped
Cut the fish into portions. Coat the fish with the seasoned flour, and fry in vegetable oil until golden and cooked through. Transfer to a kitchen paper towel to absorb the extra oil. Set aside.
Make the vinaigrette. Drain the Peppadew® Pickled onions and reserve the pickling liquid. Cut the onions into thick slices. Set aside.
Heat the olive oil in a saucepan and add the garlic slices. Cook for a minute or two until the garlic starts to colour. Add the bay leaves, peppercorns and the reserved pickling liquid. Be careful of the splattering oil. Simmer for 3 minutes. Season to taste with salt and freshly ground black pepper.
Place the fried fish portions in a glass dish layering it with the Pickled Onion slices. Pour the vinaigrette over the fish and allow to cool down completely. Cover and refrigerate overnight.
To serve, sprinkle the parsley over the fish salad. Spoon the fish salad onto a bed of salad greens and top with cherry tomatoes and cucumber slices.