Fish & chips
Ingredients:
4 hake loins
200 ml beer
100 gr flour
1 tablespoon cornstarch
Breadcrumbs
2 potatoes cut into sticks
Salt and pepper Qb
Sauce:
5 tablespoons mayonnaise
Juice of 1/2 lemon
2 chopped gherkins
1/2 red onion, chopped
1 tablespoon caper paste
Chives, chopped
Step by Step:
To make the purée, place the flour and cornstarch in a bowl and gradually add the beer, whisking with a wire whisk
Season with salt and pepper and leave to stand for 30 minutes.
Season the hake fillets with lemon, salt and pepper
Combine the sauce ingredients in a bowl. Season with salt and pepper
Coat the hake fillets in the batter and then in the breadcrumbs and fry in hot oil.
Fry the potatoes in hot oil or use an air fryer for a healthier option
Serve the hake fillets on newspaper to give this English classic a twist
