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Deep fried Hake In Beer Batter With hand cut thick chips, mushy peas and a dill tartare sauce

 

Hake is a large white round fish with sweet meat and pinkish colour. It has a mild taste and flaky texture. It is currently considered sustainable and therefore makes and excellent fish and chip alternative to cod or haddock.

 

Hake and beer make an excellent fish and chip pairing. The traditional frills of mushy peas and tartare sauce make this dish worth every effort. Of course, it should always be seasoned with sea slat flakes and malt vinegar.

 

Use a good quality chipping potato such as King Edward or Maris Piper. Also use English rapeseed oil for frying as it achieves the best result and is good for the planet.  

Ingredients 

 

For the fish and the batter

 

  • 4 Hake portions (150g approx.)
  • 125g Plain flour (plus extra for coating the fish)
  • 2 Egg whites
  • 125ml Beer
  • Salt
  • 2tblsp Rapeseed oil
  • Rapeseed oil for frying

 

For the chips

 

  • 600g Maris piper potatoes (peeled and cut into large chips)
  • Rapeseed oil for frying

 

For the tartar sauce

 

  • 200ml Mayonnaise
  • 30g Capers
  • 30g Gherkins
  • 1 Small shallot
  • 1 small bunch Dill

 

For the Vegetables and garnish

 

  • 250g Marrowfat peas
  • 2 tbsp Baking powder
  • 25g Salted butter
  • Mint and lemon juice (To taste)
  • 1 Lemon (cut into 4 wedges)
  • Sea salt flakes and malt vinegar.

Method

 

Make the mushy peas

 

  • Soak the peas overnight in boiling water and the baking powder.
  •  Drain the peas the following day and rinse well. Cover with cold water, bring to the boil and cook for 30 minutes until tender.
  • Slightly mash and add the butter, lemon juice and chopped mint.
  • Keep warm.

 

Make the Batter

 

  • 5. Sift flour.
  • Whip egg whites until they are stiff.
  • Mix flour, beer, oil, salt together.
  • Fold in egg whites.
  • Set aside.

 

Make the tartare sauce

 

  • Finely dice the shallot, gherkins and capers.
  • Combine with the mayonnaise and add the chopped dill.
  • Blanch the chips
  • Set the fryer to 130oC and blanch the chips for about 10 minutes until they are cooked through but still pale. Set aside to drain on a piece of kitchen towel.

 

To finish

 

  • Turn the fryer up to 190oC.
  • Dip the hake portions in seasoned flour and then in the batter.
  • Fry the hake portions 1 at a time for 4 – 6 minutes until, they are cooked through and keep warm.
  • Refry the chips until they are golden brown.
  • Serve 150g of chips per person with 1 deep fried hake portion. Place 50g of mushy peas on the side and garnish with a lemon wedge. Finish with a sprinkling of sea salt flakes and serve the vinegar and tartare sauce separately.

 

 

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