Fish and chips

By admin
23 March 2011

Serves 2-4 

4-6 hake fillets (about 200 g each)




110 ml flour

75 ml cornflour

7 ml baking powder

pinch mustard powder

salt and freshly ground black pepper

1 egg, whisked

200 ml cold water or beer

oil for shallow frying

chips and lemon wedges

Season the fish fillets with salt and coat them with flour, shaking off the excess.

Combine the flour, cornflour, baking powder, mustard powder, salt and pepper and add the egg and water or beer, whisking until just blended.

Heat the oil in a pan and dip the fish in the batter.

Fry in oil until cooked and golden.

Remove the fish and drain on paper towels.

Repeat until all the fish has been fried.

Serve with chips, lemon wedges and a salad.

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