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Well I’m am super chuffed with the beer batter on my hake tonight! My version of fish and chips it might just become a regular Friday

  • 250 ml (140 g) self raising flour
  • 5 ml salt
  • fresh or dried herbs (I used 5 ml of Funky Ouma Turmeric and Ginger salt instead of salt and herbs)
  • 15 ml cooking oil
  • 250 ml beer
  • extra flour for coating fish before dipping in batter.
  • 800 g frozen hake fillets (I did defrost my hake in fridge during the day)
  • cooking oil for frying

Sift flour and salt, add dried or fresh herbs. Add beer and oil to measuring cup and add to the dry ingredients.
Stir with a whisk until no lumps visible.

Coat the fish in the extra flour, dip into the batter and coat both sides.
Fry in shallow oil*
Drain on paper towel and serve immediately or keep warm in oven on kitchen paper at 75°C. It does stay crispy.
Serve with chips and tartar sauce.

I forgot to add it’s not a thick batter but thin and very crispy.
*too lazy to dig out my electric frying pot, I used my wok on biggest gas burner to heat my oil to 190°C within a few minutes. Definitely faster heating than electric frying pot.

Photo: Elsabie Templeton

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