Name: Fish in crispy beer batter
Yield: Serves
Ingredients: 250ml mayonnaise; 10ml finely chopped gherkins; 2 spring onions, finely shopped; 15ml chopped fresh parsley or 5 ml dried; 2 extra-large eggs, hard boiled and finely chopped; 250ml (140 g) Snowflake self-raising flour; 5ml salt; 15ml cooking oil; 250ml beer; 15ml chopped fresh mixed herbs or 5 ml dried; 800g frozen hake fillets, thawed slightly

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Preparation Time: 10 minutes

Cook Time: 25 Minutes

Serves: Serves 4 - 6

A traditional recipe for battered fish.

Ingredients

Tartare sauce

250ml mayonnaise

10ml finely chopped gherkins

2 spring onions, finely shopped

15ml chopped fresh parsley or 5 ml dried

2 extra-large eggs, hard boiled and finely chopped

Fish in batter

250ml (140 g) Snowflake self-raising flour

5ml salt

15ml cooking oil

250ml beer

15ml chopped fresh mixed herbs or 5 ml dried

800g frozen hake fillets, thawed slightly

Extra Snowflake self-raising flour for coating

Cooking oil for deep-frying

Method

Sauce: Combine all ingredients and mix well. Cover and refrigerate until ready to serve.
Batter: Sift flour and salt together. Add oil and beer and whisk until batter is smooth, thick and lump free.
Add herbs and leave batter to stand for about 10 minutes.
Coat fish with extra flour, dip into batter, and gently drop fish into hot oil. Deep fry until golden brown. Remove fish from oil with a slotted spoon and drain on paper towel. Serve immediately with tartare sauce.