Deep-Fried Brixham Harbour Hake in Tanglefoot Beer Batter
With thick, hand-cut chips, mushy peas, and a dill tartare sauce
Tanglefoot is a legendary beer brewed by Badger Brewers of Dorset. Using English barley, Goldings and Challenger hops and pure Dorset water it delivers a balance of crisp malt and subtle hop flavours with a delicate pear drop aroma.
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. Brixham is a fishing town on the English Riviera in South Devon. It is well renowned for its seafood market but also for its yearly Pirate festival!
Hake fish and Tanglefoot 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 salt flakes and malt vinegar.
Chef’s note – 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.
For the fish and the batter
MSC Hake portions (150g approx.): 4
Plain flour: 125g (plus extra for coating the fish)
Egg whites: 2
Tanglefoot Beer: 125ml
Salt
Rapeseed oil: 2tbsp
Rapeseed oil for frying
For the chips
Maris Piper potatoes: 600g (peeled and cut into large chips)
Rapeseed oil for frying
For the tartare sauce
Mayonnaise: 200ml (ideally made with free-range eggs)
Capers: 30g
Gherkins: 30g
Small shallot: 1
Dill: 1 small bunch
Vegetables and garnish
Marrowfat peas: 250g
Baking powder: 2 tbsp
Salted butter: 25g
Mint and lemon juice to taste
Lemon (cut into 4 wedges): 1
Sea salt flakes and malt vinegar
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 with a fork and stir in the butter, lemon juice and chopped mint.
Keep warm.
Make the batter
Sift the flour into a large bowl.
In a separate bowl, whip the egg whites until they are stiff.
Mix the beer, oil and salt into the flour.
Fold the egg whites gently into the flour mix.
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 in the rapeseed oil 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.
Put some of the extra flour onto a plate and season with salt and pepper. Dip the hake portions into seasoned flour, making sure both sides get an even coating and then into 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 the crispy chips with the hake portion and a side of warm mushy peas. Garnish with a lemon wedge for squeezing over the fish. Finish with a sprinkling of sea salt flakes and serve the vinegar and tartare sauce separately.
Sommelier’s note – fish and chips make a surprisingly great pairing with Champagne – the acidity cuts through the oil in batter and chips beautifully. Alternatively, if fizz is not your tipple, a pint of Hopping Hare Pale Ale or Badger Best Bitter go down an absolute treat.
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