Gail’s Battered Hake

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TRH Gail's Battered Hake
700 g Hake with skin on cut into portions – lightly salted.
1 cup self raising flour,
2 tsp baking powder,

Add to flour:
2 tsp. garlic salt,
2 tsp white pepper,
2 tsp paprika,
add 1 egg that has been slightly beaten,
add 1×330 ml can of beer and stir until there are no lumps.
You can substitute with 330 ml cold soda water instead.
Batter must not be too thick. Dip hake in batter and fry in veg oil for 5 – 6 mins per side on med heat.
Flip over and fry the other side. Drain on paper towels.

Tartar sauce:
1 cup mayonnaise,
1/2 finely chopped gherkin,
1 tbsp grated onion,
1 tbsp minced capers ( optional )
1/2 finely grated carrot,
chopped parsley and juice of 1 small lime.
Salt and pepper to taste.
Blend altogether chill in fridge until ready to serve.

Prepared, tried and tested by: Gail Haselsteiner

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