Batter

1. 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.
2. Add 1 lightly beaten egg and slowly pour in 330 ml cold beer or 330 ml cold soda water, whisking as you go.
3. 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.
4. Let the batter rest for about 5 minutes while the oil heats. This helps it fry up lighter and crisper.

Hake

1. Heat vegetable oil in a wide pan over medium heat.
2. The oil should be hot enough that a drip of batter sizzles gently, not aggressively.
3. Dip each portion of the salted hake into the batter, letting the excess drip off.
4. Carefully place the fish into the hot oil, skin-side down first.
5. Fry for 5 to 6 minutes per side, turning once, until golden, crisp, and cooked through.
6. Don’t crowd the pan, or the temperature will drop and the batter will go soft.
7. Transfer the cooked hake to paper towels and season lightly with extra salt while still hot.

Tartar Sauce

1. 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.
2. Season with salt and black pepper to taste.
3. Stir until fully blended, then chill in the fridge for at least 15 minutes to let the flavours settle.

Serve

1. Serve the crispy hake hot with the chilled tartar sauce, lemon wedges if you like, and something simple on the side.
2. Chips, salad, or just good bread all work.