This is comfort food at its finest, a true classic! Golden beer-battered hake is partnered with golden roasted potato wedges. It is accompanied by peas and a tartar sauce. Super crisp on the outside, soft and fluffy on the inside. Need we say more?
Classic Beer-battered Fish & Chips
Classic Beer-battered Fish & Chips
with peas & a homemade tartar sauce
Hands on Time: 10 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Fish
- Fresh Parsley
- Gherkins
- Lemon Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Seafood Rub
- Non-alcoholic Beer
- Peas
- Potato
- Roasted Garlic Mayo
- Self-raising Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
LEMONY PEAS
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 60ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillet into the batter. Using a pair of tongs, carefully lower the fillet into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden potato wedges. Side with the lemony peas. Sprinkle over the chopped parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!
Potato - 200g
NOMU Seafood Rub - 7,5ml
Peas - 50g
Lemon Juice - 10ml
Roasted Garlic Mayo - 1 unit
Gherkins - 20g
Line-caught Hake Fillet - 1
Self-raising Flour - 90ml
Non-Alcoholic Beer - 1 bottle
Fresh Parsley - 3g
POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
LEMONY PEAS
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 90ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden potato wedges. Side with the lemony peas. Sprinkle over the chopped parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!
Potato - 400g
NOMU Seafood Rub - 15ml
Peas - 100g
Lemon Juice - 20ml
Roasted Garlic Mayo - 1 unit
Gherkins - 40g
Line-caught Hake Fillets - 2
Self-raising Flour - 180ml
Non-Alcoholic Beer - 1 bottle
Fresh Parsley - 5g
POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
LEMONY PEAS
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 120ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. You may need to do this step in batches. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden potato wedges. Side with the lemony peas. Sprinkle over the chopped parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!
Potato - 600g
NOMU Seafood Rub - 22,5ml
Peas - 150g
Lemon Juice - 30ml
Roasted Garlic Mayo - 2 units
Gherkins - 60g
Line-caught Hake Fillets - 3
Self-raising Flour - 270ml
Non-Alcoholic Beer - 1 bottle
Fresh Parsley - 8g
POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
LEMONY PEAS
Place a pot over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and seasoning. Cover to keep warm and set aside. In a bowl, combine the mayo, the diced gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 180ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. You may need to do this step in batches. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden potato wedges. Side with the lemony peas. Sprinkle over the chopped parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!
Potato - 800g
NOMU Seafood Rub - 30ml
Peas - 200g
Lemon Juice - 40ml
Roasted Garlic Mayo - 2 units
Gherkins - 80g
Line-caught Hake Fillets - 4
Self-raising Flour - 360ml
Non-Alcoholic Beer - 1 bottle
Fresh Parsley - 10g