World Cup Recipe Series: Week 6

BySouthstream Seafoods

Time goes by so fast—this is already the second-to-last recipe in our World Cup Series! We thought it fitting, given this week’s 250th birthday, to show some love for our USA team. 

The United States Men’s National Soccer Team (USMNT) has grown into a much more competitive force over the past few decades. While historically a mid-tier global side, it has become a regular World Cup qualifier and increasingly threatens stronger nations. The team is known for its athletic, high-energy style and a rising core of young talent playing in top European leagues, signaling a new era of ambition and expectation… dare I say, they’ve become revolutionary. 

And what better way to celebrate this momentous American birthday than some festive fish and chips? Now, this isn’t your ordinary fish and chips… while keeping the traditional, irresistible, buttery crisp, this recipe will give your taste buds a spark of red spice and some blue sweetness, all wrapped together in the most delicious white sauce. Star-spangled scrumptiousness. 

This week’s recipe circles back to I&J’s premium Cape Hake fillets: a hint of sweetness, the perfect balance of flaky and firm, and always climbing the ranks, threatening the other fish and chips choices, just like its corresponding team. Happy cooking and Happy 250th Independence Day… go USA! 

Firecracker Cape Hake Fish & Chips with Red, White & Blue Pickle Slaw  

A crisp, summery twist on fish & chips that celebrates the 4th of July while showcasing the delicate flavor of South African Cape hake.

Ingredients (serves 4)

For the Fish 

  • 4 I&J South African Cape Hake Fillets, thawed and patted dry 
  • 1 cup all-purpose flour 
  • ¼ cup cornstarch 
  • 1 tsp smoked paprika 
  • 1 tsp garlic powder 
  • ½ tsp onion powder 
  • ½ tsp cayenne pepper (optional) 
  • 1 tsp kosher salt 
  • ½ tsp black pepper 
  • 1 tsp lemon zest 

Batter 

  • ¾ cup cold lager or sparkling water 
  • ¼ cup ice-cold buttermilk 
  • 1 egg 
  • 1 cup flour 
  • 2 tbsp cornstarch 
  • 1 tsp baking powder 
  • Pinch of salt 

Vegetable oil for frying 

Star-Spangled Chips 

  • 2½ lbs russet potatoes 
  • 2 tbsp vegetable oil 
  • 1 tsp sea salt 
  • 1 tsp Old Bay seasoning 
  • ½ tsp smoked paprika 
  • Chopped parsley 

Optional: Use a small star cutter to cut a handful of potato stars from thick slices. Fry these separately and scatter over the finished dish. 

Red, White & Blue Pickle Slaw 

  • 2 cups shredded green cabbage 
  • 1 cup shredded red cabbage 
  • ½ cup thinly sliced radishes 
  • ½ cup blueberries 
  • 2 tbsp chopped dill 

Dressing 

  • ¼ cup mayonnaise 
  • 2 tbsp Greek yogurt 
  • 1 tbsp Dijon mustard 
  • 1 tbsp pickle brine 
  • 1 tsp honey 
  • Black pepper

Sweet Heat “Firecracker” Tartar Sauce 

  • ½ cup mayonnaise 
  • 2 tbsp finely chopped dill pickles 
  • 1 tbsp capers 
  • 1 tsp lemon juice 
  • 1 tsp hot honey 
  • 1 tsp whole grain mustard 
  • 1 tsp chopped chives 
  • Pinch smoked paprika

Charred Lemon Butter 

  • 2 lemons, halved 
  • 2 tbsp melted butter 
  • Pinch flaky sea salt 

Instructions

1. Prepare the Chips 
Cut potatoes into thick fries. Soak in cold water for 30 minutes. Drain and dry thoroughly. Fry at 325°F (163°C) for 5–6 minutes. Remove and cool. Fry again at 375°F (190°C) until deep golden. Toss immediately with salt, Old Bay, smoked paprika, and parsley. 

2. Make the Slaw
Whisk the dressing ingredients together and toss with the cabbages, radishes, blueberries, and dill. Chill until serving. 

3. Prepare the Fish
Mix the seasoned flour ingredients.
Whisk together the batter until just combined—it should remain slightly lumpy.
Heat oil to 350°F (175°C).
Dust each hake fillet lightly in the seasoned flour.
Dip into the batter.
Fry for 4–5 minutes until crisp and golden.
Drain on a wire rack. 

4. Grill the Lemons 
Brush the lemon halves with melted butter and char them cut-side down in a hot skillet or on a grill for 2–3 minutes. 

5. Mix the Tartar Sauce 
Combine all ingredients and refrigerate until serving. 

To Serve

Pile the seasoned chips onto a platter. 
Top with the crispy Cape hake fillets. 
Add the colorful pickle slaw alongside. 
Serve with the firecracker tartar sauce and charred lemon halves. 

Finish with: 

  • Extra chopped dill 
  • Flaky sea salt 
  • Fresh cracked pepper 
  • Fried potato stars 
  • A light drizzle of hot honey over the fish (optional) . 

Why This Works

  • Cape hake has a mild, flaky texture that stays moist inside an extra-light beer batter. 
  • Blueberries add a subtle burst of sweetness and complete the patriotic color palette without overpowering the slaw. 
  • Hot honey tartar sauce brings a modern sweet-spicy contrast that complements the crisp fish. 
  • Charred lemons add smoky citrus notes that brighten every bite. 
  • Potato stars provide a festive, memorable 4th of July presentation. 

For a complete Independence Day meal, pair this with grilled corn on the cob, fresh watermelon, and an ice-cold lager, pilsner, or sparkling lemonade.  

If you try this recipe and love it as much as we do, snap a picture and tag us on social media @southstreamseafoods. For the 411 on I&J’s Cape Hake Fillets, be sure to check out our “Product Lines” page or contact a Southstream team member.

Ready to work with a team that gets it? Let’s talk.

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