Prep time: 15 minutes Cooking time: 30 minutes Serves: 6
- 6 ALBANY Superior White Rolls, cut open
- 2 potatoes, peeled
- Sunflower oil, for frying
- White vinegar, to sprinkle
- Salt and pepper
- 500g hake fillets, bones removed
- 1-2 lemon or limes, cut into wedges
- 80ml mayonnaise
- Chilli sauce, to taste
- 1 carrot, grated
- Handful coriander leaves
- 1 red chilli, sliced into rings (optional)
- Cut the potatoes into chips and pat dry. Heat enough oil for deep frying over medium high and cook the chips for about 20 minutes or until light golden. Drain on paper towel. Place on wax paper and sprinkle with salt and vinegar, to taste. Wrap in the paper and let stand for 5 minutes to soften.
- Heat a splash of oil over medium high and fry the hake for about 5 minutes each side until cooked. Squeeze lemon juice over to taste. Season to taste with salt and pepper. Break into large flakes and discard the skin.
- Combine the mayo and chilli sauce and spread inside the ALBANY Superior White Rolls. Stuff with the chips, fish, carrots, coriander and chilli to taste.
