Pale Ale Beer Batter Hoki fillets with Sweet Potato, Malt Vinegar Mayo & Slaw


  • 1 pack

    Sealord Pale Ale Beer Batter Hoki Fillets 280g

  • 1

    large gold sweet potato (or your preferred type)

  • 1/2

    lemon, cut into wedges

  • Malt Vinegar & Tarragon Mayo
  • 2 tbsp

    malt vinegar

  • 1/2 tsp

    tarragon, dried

  • 2 1/2 tbsp

    light mayonaise

  • Winter Slaw
  • 3 cups

    white cabbage, shredded

  • 1 cup

    red cabbage, shredded

  • 1

    carrot, coarsely grated

  • 1/2 cup

    mixed herbs, roughly chopped

  • salt & pepper, to season

  • Dressing
  • 1/4 cup

    olive oil

  • 2 tbsp

    white wine winegar

  • 1 tbsp

    sweet chilli sauce


  1. Follow pack instructions to cook the Pale Ale Beer Batter Hoki Fillets. (You can also cook these in the same tray as the sweet potato).
  2. Cut sweet potato into wedges leaving the skin on. Coat lightly in olive oil and bake for 25 minutes or until cooked, turning throughout.
  3. To make the dressing place the olive oil, white wine vinegar and sweet chilli sauce in a jar, shaking well to combine.
  4. Place the the white & red cabbage, grated carrot & mixed herbs into a large bowl. Toss through the dressing just before serving, and season with salt & pepper.
  5. Add the mayonnaise ingredients into a small bowl and mix.
  6. Serve the Pale Ale Beer Batter Hoki Fillets with the sweet potato, mayonnaise and salad. Garnish with lemon wedges.

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