Recipe of the month: Parmesan and lemon crumbed hake

We adapted this recipe from Food24 to be served with the Excelsior Agricola Sauvignon Blanc (link to Agricola blog post), as the lime flavours in the wine works well with the delicate fish flavours.

Parmesan and lemon crumbed hake


750g hake fillet – skin removed

3/4 cup seasoned flour

2 eggs – beaten

2 cup desiccated coconut

1/4 cup grated Parmesan

Zest of 1 lemon

3 sprigs parsley – chopped

Salt and pepper

cooking oil for deep frying

For the aioli:

1 room temperature egg yolk

3 cloves garlic – crushed

Juice of 1 lemon

Salt and pepper

1 cup canola oil


Cut the fish into bite sized cubes. Combine the coconut, parmesan, zest, parsley and seasoning. Coat with seasoned flour, egg and lastly lots of crumbs. Chill in the fridge for 15 minutes.

Prepare the aioli: Place the yolk, garlic, lemon juice and seasoning into a blender. Blitz together until well combined, then slowly add the oil through the funnel blending all the while until light in colour and thickened. Set aside.

Heat a pot of oil. When oil is hot enough, fry the fish until golden and crispy – should take 4 minutes. Place on paper towel to absorb excess oil.

Serve with garlic aioli and lemon wedges.


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