Hoki Fillets and Hand Cut Chips


  • 1x 480g

    Sealord Hoki Potato Crumb Fillets

  • Tartare sauce
  • 2

    egg yolks

  • 1/2 tsp

    dijon mustard

  • 1 clove


  • 1 pinch


  • 1 cup

    canola oil

  • 1 tbsp

    chopped gherkins

  • 2 tbsp

    juice of lemon

  • 1/4 cup

    parsley or dill frond

  • salt and pepper to taste

  • Chips
  • 2 cups

    washed waxy potatoes

  • canola oil for frying chips

  • 1/4 cup

    flaky sea salt

  • zest of one lemon

Foodie Tip

​To add some extra flair to the tartare sauce add one tablespoon of chopped capers and garnish with a quarter cup of chopped fennel frond.


  1. Pre-cook your waxy potatoes in a pot of salted water, cook until al-dente or just firm to the bite then refresh in cold water and leave to cool.
  2. Preheat your fan forced oven to 190˚C (or 200˚C in a conventional oven). Place the Hoki fillets on a baking tray and cook for approximately 14 minutes on each side, or until fully cooked.
  3. To make your Tartare sauce, firstly place your egg yolks, dijon mustard, garlic in the bottom of a food processor, blend until emulsified, then slowly add in your oil drop by drop until you get a thick and creamy consistency.
  4. Season and add the remaining Tartare sauce ingredients. Taste and add more lemon or seasoning if required.
  5. Place your cooled potatoes in a pan with enough oil to cover half way up the potatoes. Cook until brown and crunchy. To make your lemon salt place your zest and salt in a morter and pestle and grind until mixed, season your chips with the lemon salt.
  6. To serve, place your fish and chips in a cone of newspaper or on a plate, dollop with a generous tablespoon of Tartare and sprinkle with lemon salt and pepper.