4 x 160 g fresh hake fillets, skinned and deboned
1 pinch salt
330 ml Steph Weiss beer
158 g plain flour
(plus extra for dusting)
Sunflower oil for frying
For the beer salt:
10 T Maldon salt
10 T dark beer
Cut each fish fillet in half and salt.
Put the beer into a large mixing bowl and mix in the flour using your fingertips. Dust the fish fillets with flour and shake off any excess.
In a saucepan, heat the oil. Dip each fillet into the batter, then carefully place in the oil and fry for 8 to 10 minutes, or until golden.
Drain on kitchen paper and serve immediately, seasoned with beer salt.
To make the beer salt:
Place the salt in a nonshot stick frying pan over a medium heat. Add the dark beer, 1 T at a time, allowing the liquid to evaporate before each new addition. Set aside in warm place to dry out further.
The key to good fish and chips is the beer. In this recipe, I use a German-style weiss beer, which gives the batter a lovely rich wheat flavour. If you can’t find this kind of beer, any lager will do. When making the batter, use your fingers and leave it a little lumpy – the less you work the gluten in the batter, the better.