- 2 kg hake fillets
- salt and pepper to taste
- 2 cups all-purpose flour
- ¼ cup crushed garlic
- 4 tsp paprika
- 4 tsp salt
- 4 tsp ground black pepper
- 2 eggs, beaten
- 1 bottle beer
- Cut the fish into finger-length pieces. Season with salt and pepper. Set aside.
- Heat oil in a heatproof pot.
- Combine flour, crushed garlic, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into the hot oil. Fry fish, turning once until both sides are golden brown. Drain on paper towels, and serve warm.
- Serve with freshly cut lemon wedges and tartar sauce.
- 1 ½ cups mayo
- Juice and zest of one lemon
- 1 red onion, finely chopped
- ½ cucumber, finely chopped no seeds
- Salt and pepper to taste
Combine all ingredients and mix well. Place in fridge till ready to serve.
- Let the batter sit for 10 minutes before dredging the fish. This activates the batter and is what helps it puff up when it fries.
- Dry your fish with paper towels before dredging (just like you would for fried chicken).
- Don’t overcrowd the pot! If you add too many pieces, the temperature of your cooking oil will drop and your food won’t fry thoroughly; your fish will also end up absorbing a bunch of oil and be soggy, not crisp.