Beer Battered Hake

by | Oct 23, 2020 | From the Kitchen

Ingredients

Serve 6-8

  • 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

Method

  1. Cut the fish into finger-length pieces. Season with salt and pepper. Set aside.
  2. Heat oil in a heatproof pot.
  3. 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.
  4. 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.
  5. Serve with freshly cut lemon wedges and tartar sauce.

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.

Notes:

  • 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.
Beer Battered Hake
Beer Battered Hake
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