Drunk Hake

There's something magical about beer-battered fish, and when it comes to creating a culinary masterpiece, hake fillets are the perfect canvas. Whether you're a seafood enthusiast or just looking to diversify your cooking repertoire, this recipe is a definite way to impress everyone’s taste buds.

Hake, with its mild and delicate flavor, is an ideal choice for beer-battered goodness. Known for its firm texture and flaky white flesh, hake provides a delicious base that absorbs the flavours of the batter while maintaining its own natural taste.

Choosing fresh hake fillets ensures a quality dish, so head to your local fish market or trusted seafood supplier for the best catch.

The secret behind the irresistible beer-battered hake lies in the art of the batter. By incorporating beer into the mix, you introduce carbonation and flavour that transforms a simple coating into a golden delight. The carbonation in the beer creates bubbles, resulting in a lighter and airier batter. Choose a beer with a flavour profile you enjoy, as it will infuse the batter with subtle notes that complement the hake and you will drink half of it while the fish is frying!

Separate the egg white from the yolk, then beat the egg white with a pinch of salt until stiff peaks.

Combine the egg yolk with beer, 50 g of flour, breadcrumbs, salt, pepper and chopped parsley, then fold in the whipped egg white.

Put the rest of the flour on another plate and mix with two pinches of salt.

First coat the fillets in flour, then in batter and fry in heated frying oil for a few minutes on each side until golden colour.

Place on a kitchen towel to absorb the extra oil.

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Drunk Hake

Yield: 4

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Ingredients

• Hake fillets - 500 g
• Beer - 200 ml
• All purpose flour - 50 g + 50 g
• Breadcrumbs - 3 tablespoons
• Egg - 1
• Parsley - 2 tablespoons
• Frying oil - 300 ml

Instructions

1. Separate the egg white from the yolk, then beat the egg white with a pinch of salt until stiff peaks.
2. Combine the egg yolk with beer, 50 g of flour, breadcrumbs, salt, pepper and chopped parsley, then fold in the whipped egg white.
3. Put the rest of the flour on another plate and mix with two pinches of salt.
4. First coat the fillets in flour, then in batter and fry in heated frying oil for a few minutes on each side until golden colour.
5. Place on a kitchen towel to absorb the extra oil.