My mum didn’t make us fried fish growing up and I really don’t have any memories of eating it so I’m not sure what made me even embark on this battered hake recipe in the first place, I think it was the ‘gin’ part of the batter that got me interested. This delicious fish made with a gin and tonic crust serves four and is quick to prepare and make. A win all round.
175 ml tonic water
200 g Plain Flour
25 ml gin
15 g fresh yeast
pinch of salt
pinch of sugar
1 tsp cider vinegar
4 hake fillets skinned, pin boned
- To make the batter, mix the yeast, salt and sugar in a bowl until well combined. Pour the tonic water into the yeast mixture and whisk in the flour, gin and vinegar. Leave the mixture to ferment – it is ready to use when the mixture starts to bubble.
- Coat the hake fillets in the batter and fry in the oil for 3-4 minutes, or until golden brown and crisp. Remove the battered hake with a slotted spoon and drain on kitchen paper.
- Serve with tartare sauce and a large G&T.