Classic & Familiar

Beer Battered Cape Hake

Recipe and Food Photography by Sisanda

Ingredients

  • 4 pieces of I&J Deep Water Hake Fillets
  • 1 L sunflower oil, for deep-frying
  • Jalapeno Achar
  • Frozen pre-cut chips

Batter

  • 250 ml cake flour
  • 5 ml baking powder
  • 5 ml salt
  • 5 ml ground pepper
  • 5 ml cumin
  • 5 ml turmeric
  • 5 ml garlic powder
  • 5 ml paprika
  • 1 egg
  • 15 ml oil
  • 250 ml – 350 ml beer (any beer and beer must be cold)

Method

  • Sift flour and salt together, add the dry ingredients (baking powder, ground pepper, cumin, turmeric, garlic powder, paprika) together in a large bowl and mix.
  • Add the egg, oil and beer and whisk until batter is smooth, thick, and lump free. Leave batter to stand for about 5 – 10 minutes.
  • Wipe the fish with a kitchen paper towel, to ensure it’s dry, and season the Cape Hake fillets with salt and pepper.
  • Dust the Cape Hake fillets with extra flour, dip into batter, and gently drop fish into hot oil. Deep fry until golden brown (2 min on each side).
  • Remove Cape Hake fillets from oil with a slotted spoon and drain on paper towel. Serve immediately with chips and jalapeno achar.

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