Beer battered fish – my recipe cooked on Expresso Breakfast TV

Beer Battered Hake with Tartare Sauce

Beer Battered Hake with Tartare Sauce

Serves 4

You’ll need
Sunflower oil
3 tsp baking powder
2 tsp turmeric
400g plain flour – keep it in the fridge
sea salt and freshly milled black pepper
550ml cold light beer
4 portions of fresh SASSI friendly fish, like Hake
sprigs of curly parsley
whole sweet basil leaves

What you’ll do
In a deep frying pan, heat the oil to 185C. Whisk the baking powder and turmeric into the flour with a good pinch of salt and a couple of grinds of pepper. Quickly whisk the beer into the flour just before you are ready to cook. Have the bowl of batter next to your pan and have plate lined with kitchen paper. Dip the portions of fish into the batter and fry one or two pieces at a time, do not do more otherwise the oil temperature will drop too much. Cook the fish for 4 – 6 minute, until crisp and golden, depending on the thickness. Dip the parsley and basil leaves into the batter and fry them too as a garnish.

Serve immediately with lemon cheeks and tartare sauce.

 

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August 22nd, 2014|Categories: Michael's Writings|Tags: , |