Fish and Chips

Deep fried Hake In Beer Batter With hand cut thick chips, mushy peas and a dill tartare sauce

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.

Hake and 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 slat flakes and malt vinegar.

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.  

Ingredients 

For the fish and the batter

• 4 Hake portions (150g approx.)
• 125g Plain flour (plus extra for coating the fish)
• 2 Egg whites
• 125ml Beer
• Salt
• 2tblsp Rapeseed oil
• Rapeseed oil for frying

For the chips

• 600g Maris piper potatoes (peeled and cut into large chips)
• Rapeseed oil for frying

For the tartar sauce

• 200ml Mayonnaise
• 30g Capers
• 30g Gherkins
• 1 Small shallot
• 1 small bunch Dill

For the Vegetables and garnish

• 250g Marrowfat peas
• 2 tbsp Baking powder
• 25g Salted butter
• Mint and lemon juice (To taste)
• 1 Lemon (cut into 4 wedges)
• Sea salt flakes and malt vinegar.