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Crispy Beer Battered Hake with Homemade Lime Tartar Sauce
Golden Hake with a crisp coating and homemade tartar sauce. An easy, Crispy Beer Battered Hake dinner that tastes like a pub classic made at home.
Why You’ll Love and Enjoy Crispy Beer Battered Hake
This hake fries up golden and light with a batter that actually stays crisp. The limey tartar cuts through the richness and tastes fresh without trying too hard.
A simple fish dinner with beer batter and a punchy lime tartar that works for weeknights or weekends.
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Crispy Beer Battered Hake
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings depending on size 1x
- Category: Seafood Recipes
- Method: Easy
Description
Crispy Beer-Battered Hake focuses on what actually makes battered fish work. From the batter consistency to the frying time, nothing here is overcomplicated.
Ingredients
Hake
- 700 g hake fillets, skin on, cut into portions and lightly salted
- 1 cup self-raising flour
- 2 teaspoons baking powder
- 2 teaspoons garlic salt
- 2 teaspoons white pepper
- 2 teaspoons paprika
- 1 large egg, lightly beaten
- 330 ml beer, cold or 330 ml cold soda water
- Vegetable oil, enough for shallow frying
Tartar Sauce
- 1 cup mayonnaise
- 1 half gherkin, finely chopped
- 1 tablespoon grated onion
- 1 tablespoon minced capers, optional
- 1 half carrot, finely grated
- Chopped fresh parsley, to taste
- Juice of 1 small lime
- Salt and black pepper, to taste
Instructions
Batter
- In a medium bowl, whisk together 1 cup self-raising flour, 2 teaspoons baking powder, 2 teaspoons garlic salt, 2 teaspoons white pepper, and 2 teaspoons paprika.
- Add 1 lightly beaten egg and slowly pour in 330 ml cold beer or 330 ml cold soda water, whisking as you go.
- Keep stirring until the batter is smooth and lump-free. You’re aiming for a pourable batter that coats the fish without being thick or gluey. If it feels heavy, add a splash more liquid.
- Let the batter rest for about 5 minutes while the oil heats. This helps it fry up lighter and crisper.
Hake
- Heat vegetable oil in a wide pan over medium heat.
- The oil should be hot enough that a drip of batter sizzles gently, not aggressively.
- Dip each portion of the salted hake into the batter, letting the excess drip off.
- Carefully place the fish into the hot oil, skin-side down first.
- Fry for 5 to 6 minutes per side, turning once, until golden, crisp, and cooked through.
- Don’t crowd the pan, or the temperature will drop and the batter will go soft.
- Transfer the cooked hake to paper towels and season lightly with extra salt while still hot.
Tartar Sauce
- In a bowl, combine 1 cup mayonnaise, half a finely chopped gherkin, 1 tablespoon grated onion, 1 tablespoon minced capers, half a finely grated carrot, chopped parsley, and juice of 1 small lime.
- Season with salt and black pepper to taste.
- Stir until fully blended, then chill in the fridge for at least 15 minutes to let the flavours settle.
Serve
- Serve the crispy hake hot with the chilled tartar sauce, lemon wedges if you like, and something simple on the side.
- Chips, salad, or just good bread all work.
Notes
Created, prepared, tried, and tested by Gail
Classic pub-style hake with homemade tartar. This is the kind of fish dinner you’ll want to come back to when you need something reliable and satisfying.
Crispy Beer Battered Hake stands out because it delivers real crunch without heaviness and flavour without fuss. The clear steps and balanced ingredients make it easy to trust and hard to resist, especially when a proper fish dinner is calling.
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