One of my favourite food writers is Maggie Beer. In Maggie's Table, she gives her mother-in-laws recipe for beer batter. I am all for healthy grilled fish instead of deep-fried, but seeing that it was weekend and that the batter needs only 3 ingredients, I had to try this. She mentions that the lightness is due to the resting of the batter for 24 hours, so that's what I did, and it was amazingly crispy and light.
If you are in Cape Town, head down to Fish 4 Africa, the hake is as fresh as it gets and really affordable compared to other stores.
6 fresh hake fillets (if using previously frozen fish, make sure that you dry it well on paper towel)
pure sunflower oil
250g self raising flour
125ml light beer
250ml cold water
Whisk the flour, beer and water together until smooth. Cover and refrigerate overnight.
When you are ready to cook, pour the oil into a heavy based frying pan, 2 cm deep, and heat until hot. Dip the fish fillets into the batter to coat, then gently lower them into the hot oil. Fry until crisp and golden brown, then turn to cook the other side. Remove and drain on crumpled paper towel. Serve with salt, pepper and lemon wedges.
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