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Fish kievs
- Published: 23 Aug 21
- Updated: 25 Mar 24
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.
![Fish kievs](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/07/960_HAKE_KIEV_TOMATO_BASIL_01-768x960.jpg)
Revisit a retro favourite with our classic chicken kiev recipe.
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Serves 2
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Hands-on time 20 min, plus freezing and chilling
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
Method
- 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.
- 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.
- 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.
- 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).
- Deep-fry the fish kievs for 6-7 minutes until golden, crisp and cooked through. Serve with a salad.
- Recipe from August 2021 Issue
Nutrition
- Calories
- 859kcals
- Fat
- 62.2g (29.6g saturated)
- Protein
- 47.5g
- Carbohydrates
- 27.1g (1.1g sugars)
- Fibre
- 0.5g
- Salt
- 2.1g
delicious. tips
Don’t waste it You’ll have about 80g garlic butter left over – wrapped well, this freezes for up to 6 months.
Buy ingredients online
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