Main Ingredients

• 4 (about 600-800g) frozen hake fillets, defrosted and cut into chunks
• 1 Tbsp (15ml) fish seasoning
• 2 cloves garlic, crushed
• 1 cup (250ml) buttermilk

Crumbs:

• 1 cup (250ml) crushed cornflakes
• ½ cup (125ml) flour
• ¼ cup (60ml) cornflour
• 1 Tbsp (15ml) dried oregano
• 1 Tbsp (15ml) paprika
• 1 tsp (5ml) smoked paprika (optional)
• 2 tsp (10ml) garlic powder
• Glug olive oil

Slaw:

• 1 cup (250ml) buttermilk
• 2-3 Tbsp (30-45ml) creamed horseradish
• 1 Tbsp (15ml) wholegrain mustard
• 1 each red and green baby cabbage, chopped
• 1 large (about 700g) sweet potato, peeled and coarsely grated
• 1 carrot, grated
• Handful parsley, chopped
• Salt and milled pepper

Method

1. Toss fish in seasoning.
2. Mix garlic and buttermilk with fish and marinate for 15 minutes.
3. Combine crumb ingredients (except for the oil). Remove fish from marinade and coat in crumbs.
4. Place fish on a lined baking tray and drizzle lightly with oil.
5. Bake at 240°C for 10 minutes, or until golden.
6. Toss slaw ingredients together and season.
7. Serve fish warm with slaw.