Classic fish and chips – How to make beer-battered hake

What is better than a weekend at home enjoying classic fish and chips with the family? This all-time favourite is as old as the mountains (well, almost!) but never fails to satisfy.

This classic fish and chips recipe includes the method to prepare beer-battered hake, a creamy tartare sauce and lemon aioli. This is a simple feast but absolutely mouth-watering.

If you have always looked for a chef’s secret recipe for classic fish and chips, you are at the right place. This recipe belongs to Executive Chef Nathan Hindmarsh at the Red Carnation Hotel Collection. Try this easy recipe once and you will never want to prepare hake any other way. The accompanying sauces are simply delightful and a taste sensation on the palate.

Next time the family asks for fish and chips, instead of going to your local fish and chips takeaway store, prepare your own restaurant-quality beer-battered hake. If you love this recipe as much as we do, let us know in the comments of this recipe.

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Classic fish and chips recipe

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Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Easy

Servings

2

servings

Prep time

30

minutes

Cooking time

15

minutes

Total time

45

minutes

Ingredients

• Beer battered hake

• 150 g of tempura flour

• 1 egg

• 1 beer

• 10 g salt

• 5 g white pepper

• 100 g cake flour (or plain flour)

• 10 g salt

• 400 g of hake, fresh and cleaned

• Tartare sauce

• 80 g mayonnaise or home-made aioli

• 8 g capers, chopped

• 8 g onions, white brunoise

• 8 g gherkins, chopped

• parsley

• Lemon aioli

• 1 egg yolk

• 1 teaspoon dijon mustard

• 2 g garlic paste

• 200 ml vegetable oil

• 1 teaspoon white wine vinegar

• 1 teaspoon lime juice

Method

• Beer battered hake
• Whisk together the flour and seasoning.
• Add the eggs and beer at the same time and whisk until combined into a smooth batter about the thickness of pancake batter. Keep chilled until ready to prepare the fried food.
• Add the hake in the seasoned flour, then in the batter and then deep fry until golden.
• Season and serve.
• Tartare sauce
• Finely chop and mix all ingredients together and fold into the aioli.
• Lemon aioli
• Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl).
• Place the egg yolk and mustard in a bowl and whisk together, then gradually start to add your oil.
• Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts.
• When the mixture thickens, add lemon juice.
• To finish, season to taste with salt, pepper and a bit more lemon juice, if needed.
• Serve with homemade chips and mushy peas, perfect for a Friday night dinner.

Notes

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