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Serves/Makes: 4

Ingredients:

• 4 hake fillets (about 6 ounces each), skinned and trimmed
• Salt and white pepper
• Fresh lemon juice
• 2 eggs, lightly beaten
• 4 tablespoons toasted bread crumbs
• 4 tablespoons flaked coconut
• 2 teaspoons grated ginger
• 1 habanero chile, stem and seeds removed, minced
• Butter and sunflower oil for frying
• 4 bananas

How to cook East African Hellish Hake:

• Season the hake fillets with salt and pepper and a squeeze of lemon juice. Dip in egg, then coat with mixed crumbs, coconut, ginger and habanero, pressing the fish firmly into the mixture.
• Peel the bananas, cut in half lengthwise and sprinkle with lemon juice. Fry gently in sizzling butter until light golden-brown. Take care not to overcook them or they’ll get mushy. Remove from the pan and set aside.
• Heat the extra butter in the same frying pan, add a dash of oil and fry the hake fillets until golden-brown and cooked through to the bone. Drain the fried hake fillets briefly on paper towels, place on hot serving plates and top each one with fried banana.

Comments:

You'll think you've arrived in heaven when you taste this hot fish dish. Direct from the coast of East Africa, this recipe is wonderful with a generous helping of ginger and habanero.

This recipe for East African Hellish Hake serves/makes: 4

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Main Ingredient: Hake
Preparation Method: Pan Fried/Sauteed
Cuisine: African