Crumbled Hake Buttie’s

Ok, so after a hard days work, one gets home and doesn’t really feel up to cooking anything heavy and elaborate, therefore comfort is what one looks for, not so. Though the heritage of what the Klutz in the Kitchen stems from the UK and has been a firm favourite for years. Buttie’s are a delight and come in different forms with the only limit being ones imagination. So, enjoy the recipe found by the Klutz for today’s dinner, everyone invited to the table will be ever so thankful for the dinner invitation.


hakebutties_bigServes: 4

Cooking and Prep Time: 45 mins


600 grams hake fillets

1 dash salt, or to taste

1 dash milled pepper, or to taste

1 handful flour, for dusting

1 extra large egg, beaten, for dipping

500 ml fresh white breadcrumbs, or panko

1 red onion, finely sliced

45 ml red wine vinegar

10 ml sugar

1 drizzle vegetable oil, for frying

Fish Buttie & Chips

Fish Buttie & Chips

Tartar sauce

125 ml Low-fat Greek yoghurt

125 ml mayonnaise

45 ml baby capers

2 medium gherkins, diced

1 extra large egg, boiled and finely chopped

45 ml flat-leaf parsley, roughly chopped

1 squeeze freshly squeezed lemon juice, or to taste

For serving

1 packet butter lettuce

2 tomatoes, sliced

4 sesame seed rolls


Cut fish into smaller fillets.

Season and dust with flour, dip in egg and coat in breadcrumbs.

Refrigerate for 30 minutes to set crumbs.

Toss onion in vinegar and sugar.

Pickle for 15 minutes.

Heat 2cm oil in a pan and fry fish until golden and cooked through. Drain on paper towel.

Mix tartar sauce ingredients together and set aside.

Pile lettuce and tomato into rolls and top with hot fish fillets.

Dollop over tartar sauce and pickled onions and serve

Fish Buttie Sarmie

Fish Finger Buttie Sarmie

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