Crispy Hake and Slap Chips – South Africa’s Favorite Fish & Fry Combo

If you’ve ever stood in line at a local fisheries, the aroma of golden batter and vinegar-soaked chips hanging in the air, then you know the magic of Hake and Slap Chips. This humble combo is more than just fast food, it’s a beloved South African tradition, served up in paper packets and devoured at the beach, on a park bench, or straight from the counter.

Fish and Chips

Today, we’re bringing that iconic taste home with an easy recipe that captures everything you love about this Cape classic, crispy fried hake, soft and tangy slap chips, and all the nostalgic flavor of a weekend takeaway.

What Are Hake and Slap Chips?

Hake is a flaky white fish with a mild flavor that’s perfect for batter frying. It’s South Africa’s go-to fish for this dish, prized for its light texture.

Slap chips (pronounced "slup") are not your regular fries. These are thick-cut, soft, and soaked in vinegar, earning their name from the Afrikaans word for “limp.” Unlike the crispy fries you might expect, these are intentionally soft and flavorful, with a vinegary tang that soaks right through.

Together? A perfect match.

A Brief History of a Takeaway Legend

The origins of Hake and Slap Chips lie in the fusion of British fish and chips, brought during colonial times, with Cape Malay and local township flair. Over time, South Africans made it their own, swapping cod for local hake, and creating their now-famous slap chips.

Sold at "fisheries" (neighborhood fish & chip shops), this combo has become a cornerstone of South African comfort food, especially in coastal towns like Cape Town, Port Elizabeth( Gqerberha), and Durban.

Why You’ll Love This Recipe

1. Crispy, flaky hake made fresh

2. Soft, vinegar-infused slap chips

3. Budget-friendly comfort food

4. Easy to make at home

5. Brings the taste of the coast to your kitchen

   

   Crispy hake and Slap chips

Ingredients

For the Fried Hake

• 4 fresh hake fillets (or frozen and thawed)

• ¾ cup cake flour

• ¼ cup cornstarch (optional, for crispier batter)

• 1 tsp baking powder

• ½ tsp salt

• ½ tsp paprika (optional)

• ¾ cup cold soda water (or sparkling water)

• Oil for deep frying (sunflower or canola)

  
  

For the Slap Chips

• 4 large potatoes (peeled and thickly sliced)

• ¼ cup white vinegar

• 1 tsp salt

• Oil for shallow/deep frying

Slap Chips

How to Make Slap Chips

Step 1: Soak the Potatoes

• Rinse the cut potatoes, then soak in a bowl of cold water and 2 tablespoons of vinegar for 20 minutes.

  
  

Step 2: Parboil the Chips

• Drain and boil in water for 5–7 minutes until just fork-tender.

• Drain and let steam dry.

  
  

Step 3: Fry Until Pale Golden

• Fry the chips in hot oil (medium heat) until lightly golden but still soft.

• Remove, drain, and sprinkle with vinegar and salt.

• Cover with foil or a lid to let them “slap” and steam further.

Tip: The secret to real slap chips is that they're never super crisp because soft is the goal!

How to Make Fried Hake

Step 1: Prepare the Batter

• In a bowl, whisk together flour, cornstarch, baking powder, salt, and paprika.

• Slowly pour in the cold soda water, whisking until smooth. The batter should be thick but pourable.

  
  

Step 2: Prep the Fish

• Pat the fish fillets dry. Dust lightly with flour (this helps the batter stick).

  
  

Step 3: Fry the Fish

• Dip each fillet into the batter and carefully lower into hot oil (180°C / 350°F).

• Fry for 5–6 minutes until golden and crispy.

• Drain on paper towels.

Fried Hake

Serving Suggestions

• Plate with slap chips, a lemon wedge, and your favorite sauces:

  • Tomato sauce (ketchup)

  • Atchaar for a spicy kick

  • Homemade tartar sauce

• Wrap in brown paper for that true takeout experience.

• Best enjoyed with a cold ginger beer or fizzy drink.

Tips & Tricks

• Keep the batter cold for max crispiness.

• Don’t overcrowd the fryer, rather cook in batches.

• Use starchy potatoes for the best slap chips.

• To reheat slap chips: steam or microwave lightly, don’t bake or fry again.

  
  

Variations to Try

• Add masala spice or chili flakes to slap chips for heat.

• Use battered calamari or snoek instead of hake.

• Grill the hake with spices for a lighter version.

  
  

Final Bite

From the golden crunch of the hake to the vinegary softness of the slap chips, this recipe brings the taste of South African coastal takeout right into your kitchen. Whether you're feeling nostalgic or introducing someone new to this classic, it’s sure to win hearts at first bite.

Love South African street food? Try our recipes for Bunny Chow, Kota, or Magwinya next!