Baked hake with crispy cashew and sweetcorn coating

Ingredients

About half a cup of mixed cashew nuts and roasted sweet corn kernels
A tablespoon of masa harina to loosen the mixture when grinding (plain flour would be fine)
2 medium sized hake fillet steaks
2 eggs, beaten
3 tablespoons plain flour for dredging


Method


Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Add the cashew nuts and sweet corn kernels to a food processor with a metal blade
Grind the mixture to a coarse powder
You may find the mixture starts to clump together after a while - I guess this is because of the oil released from the sweet corn kernels
If this does occur, just add a tablespoons of masa harina (or plain flour) and blitz the mixture for a few seconds to separate the crumbs again
Prepare your 'coating station' by beating the eggs and adding to a bowl
Pop the flour in saucer large enough to accommodate the fillets and finally the ground nut mixture in another saucer
Dredge the fish fillets in the flour, dip in the beaten egg to coat and then press into the nut mixture ensuring the fish is well coated.
Carefully arrange the coated fish on a grill tray and bake for 15 minutes or until the coating turns golden
Serve with chips, peas and garlic mayonnaise.