Kalky’s Fish Parcel, Madiba Style

If you received the box of awesomeness for November, you’ll know that we’ve recently taken a liking to South Africa and in particular the vino coming out of the rainbow nation.

But, every good wine benefits from being paired with that perfect meal. That’s exactly why we asked our friends over at Madiba (NYC’s best South African Restaurant) to help us help you.

Here it is folks, the fourth of six recipes paired with the wines in November’s South African-themed box.

This delectable dish is meant for the 2013 Eikendal “Janina ” Unwooded Chardonnay, so get a glass of it at once, take out your favorite apron and get cooking!

(Check out our other South African recipes for Bobotie, Oxtail Potjie Koss and Tristan Lobster Tail.)


Kalky’s Fish Parcel

kalkys fish parcel



– 4 large baking potatoes, cut into French fry strips

– 20 calamari rings

– 2-3 fillets of cod or any whiting fish


Beer Batter

– 1 (12-ounce) bottle beer

– 2 cups all-purpose flour

– 1/2 teaspoon House Seasoning (see below)




In a Dutch oven, heat oil to 375 degrees F. Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.
Preheat oven to 225 degrees F.

Beer battered fish

In a large bowl, pour 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

Serve fish with French fries and House Seasoning (1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder).

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