230g self-raising flour
Generous grindings of NOMU Seafood & Fish Grinder or NOMU Seafood Rub
NOMU Sea Salt and Black Pepper
400ml cold beer
2 litres sunflower oil, for deep frying
4 x 200g hake fillets
TO SERVE:
Hot crispy potato chips
Tartare sauce, or NOMU MAYU mixed with a squeeze of lemon juice
To make the batter, sift the flour into a mixing bowl and season with NOMU Seafood Grinder/Rub, Sea Salt and Black Pepper. Slowly whisk in the beer until the mixture reaches the consistency of thick cream. Continue to whisk until you have a lump-free batter.
Heat up enough oil in a large pot for deep frying. If you have a thermometer try and aim for 180°C, otherwise you can test if the oil is ready by frying a small cube of bread. If it sizzles, the oil is hot enough.
Season the fish with salt and pepper and dip into the batter to coat well. Carefully place the fish in the oil and cook until very crispy and golden. Depending on the thickness of the fillets, this should take 4 – 6 minutes. It’s better to cook 2 fillets at a time rather than cooking all the fish together as this will cause the temperature to drop and the batter not to crisp up. Remove the fish from the oil, drain on absorbent paper and season with salt.
Serve with hot chips, lemony mayo, vinegar, tartar sauce or lemon wedges!
230g self-raising flour
Generous grindings of NOMU Seafood & Fish Grinder or NOMU Seafood Rub
NOMU Sea Salt and Black Pepper
400ml cold beer
2 litres sunflower oil, for deep frying
4 x 200g hake fillets
TO SERVE:
Hot crispy potato chips
Tartare sauce, or NOMU MAYU mixed with a squeeze of lemon juice
To make the batter, sift the flour into a mixing bowl and season with NOMU Seafood Grinder/Rub, Sea Salt and Black Pepper. Slowly whisk in the beer until the mixture reaches the consistency of thick cream. Continue to whisk until you have a lump-free batter.
Heat up enough oil in a large pot for deep frying. If you have a thermometer try and aim for 180°C, otherwise you can test if the oil is ready by frying a small cube of bread. If it sizzles, the oil is hot enough.
Season the fish with salt and pepper and dip into the batter to coat well. Carefully place the fish in the oil and cook until very crispy and golden. Depending on the thickness of the fillets, this should take 4 – 6 minutes. It’s better to cook 2 fillets at a time rather than cooking all the fish together as this will cause the temperature to drop and the batter not to crisp up. Remove the fish from the oil, drain on absorbent paper and season with salt.
Serve with hot chips, lemony mayo, vinegar, tartar sauce or lemon wedges!
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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