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Beer Battered Hake with Mushy Peas and Tartare Sauce

Deep-fried beer-battered hake fillets served with traditional homemade mushy peas, rapeseed oil tartare sauce, and thick buttered bread.

DinnerFishSeafoodBritishDeep-Fried
Estimated Nutrition
Calories
1277.7
kcal / serving
5110.8 kcal total
Carbs
50.5g
per serving
202 g total
Fat
92.6g
per serving
370.2 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Bicarbonate Soda
15
g
Fresh Yeast
1
pinch
Caster Sugar
CondimentsSauces
1
tbsp
Cider Vinegar
1
tbsp
Dijon Mustard
2
tbsp
Cider Vinegar
Dairy
25
g
Butter
1
piece
Butter
for bread, optional
3
piece
Egg Yolk
free-range
Fruits
1
piece
Lemon
cut into wedges
GrainsCereals
200
g
Plain Flour
4
slice
White Bread
thick
LegumesPulses
225
g
Marrowfat Peas
dried
Liquids
200
ml
Beer
NutsSeeds
1
piece
Sea Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
1
pinch
Salt
1
bunch
Dill
chopped
2
tbsp
Flat leaf Parsley
chopped
OilsFats
1
piece
Vegetable Oil
for deep frying
300
ml
Rapeseed Oil
Seafood
800
g
Hake Fillet
skin on, pin boned and trimmed
Vegetables
1
piece
Onion
sliced into rings
50
g
Caper
75
g
Gherkin
chopped
1
piece
Shallot
finely chopped

Method

1
2
3
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5
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15
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