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Beer Battered Hake with Mushy Peas and Rapeseed Tartare Sauce
Traditional British Recipes

Beer Battered Hake with Mushy Peas and Rapeseed Tartare Sauce

ClassicDinner4

Indulge in a classic British pub favourite with this crispy beer battered hake served alongside creamy mushy peas and tangy rapeseed tartare sauce.

The perfectly fried fish fillets, crunchy onion rings, and flavorful tartare sauce create a symphony of flavours and textures. This recipe offers a delightful twist on traditional fish and chips that will leave you craving for more.

Method

2h2h4h
  1. For the mushy peas, soak the peas in water for at least 1.5 hours or overnight, then simmer with bicarbonate of soda until soft.
  2. For the beer battered hake, combine the flour, yeast, salt, sugar, beer, and vinegar to make a batter. Dip onion rings and fish fillets in batter and fry until golden.
  3. For the rapeseed tartare sauce, whisk together egg yolks, mustard, vinegar, and slowly add rapeseed oil to make a thick mayonnaise. Stir in capers, gherkins, shallot, herbs, salt, pepper, and lemon juice.
  4. Plate the fish with mushy peas, bread, butter, lemon juice, and tartare sauce.

Ingredients

  • 1 Onion sliced into rings
  • Butter for the bread optional
  • Vegetable Oil for deep frying
  • 1 Lemon cut into wedges
  • 25g Butter
  • 200g Plain Flour
  • 1/2 Lemon juice only

Notes

Ensure the oil is hot enough for frying to achieve a crispy texture.

Adjust salt and pepper in mushy peas and tartare sauce to taste.

Feel free to serve with a side of chips for a complete British fish and chips experience.

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