The bubbles in the beer makes the batter light and gives it extra body and crunch. If you want, you can substitute the beer with soda water instead.
150g |
Cake flour, sifted |
200ml | Beer |
A pinch of salt and pepper | |
¼ tsp. | Cayenne pepper |
¼ tsp. |
Paprika |
1 | Egg white, whisked to stiff peaks |
4 | Fillets of hake |
1 cup | Cake flour, extra |
1 bottle | Sunflower oil, for frying |
150g |
Cake flour, sifted |
200ml | Beer |
A pinch of salt and pepper | |
¼ tsp. | Cayenne pepper |
¼ tsp. |
Paprika |
1 | Egg white, whisked to stiff peaks |
4 | Fillets of hake |
1 cup | Cake flour, extra |
1 bottle | Sunflower oil, for frying |
1 | Combine all the batter ingredients, except for the egg white and whisk until mixed through and lump-free. |
2 | Fold in the stiff egg white and set the batter aside. |
3 | Pour the oil in a heavy base pot and heat up – be careful you don’t burn it! |
4 | When the oil is hot, dip the hake fillets in the flour then in the batter. |
5 | Carefully place the battered fish in the hot oil. |
6 | Drain on kitchen paper and serve with lemon wedges and chips or salad. |