Our Head Chef, David Hall, is back with another Fry-day night fish special.

This week, he will have your tastebuds hooked with his Hake Kiev served with a sensationally salty seaweed aioli.

This Friday night treat is oozing with gorgeously green garlic butter, filled with fresh fish and coated in golden brown breadcrumbs.

This recipe is off the scale, so don’t forget to head over to our Instagram and share your snaps of your Fry-day night creations with us (@TheFishHotel).

Enjoy.

• 150g butter
• 10g parsley
• 10g chopped chives
• 15g garlic purée

• Firstly, blend all of the above ingredients together until smooth.
• Then roll the mixture into a thin sausage and pop in the fridge so the butter is set and hard when you come to fill your Kiev.
• David recommends that you do this step the day before, to give you butter lots of time to chill.

• For this dish you can use any chunky white fish, David has opted for hake but you can swap this for cod if you prefer.
• Firstly, portion your fish into 160g pieces, reserving the thin tail end for a different dish.

• Then cut an envelope like pocket in the side of the fish, being careful not to go through to the other side.
• Next it’s time to stuff your fish. Fill your fish with 10g of the garlic butter and then close the pocket.

• Next you need to roll your fish into breadcrumbs.
• David recommends using Panko breadcrumbs as they ahcieve a better finish.
• Firstly, roll your fish into the flour, then dip it into your egg, finally cover your fish in the breadcrumbs.
• Lightly tap off the fish after each step so you get a thin, crispy finish to your Kiev.
• You will need to repeat the above steps along the edge of the fish where you cut your envelope, this will help seal it and prevent your garlic butter seeping out when cooking.