Fried hake “n” peas

plate 2 people
clock 20


For the fish:

  • 2 hake fillets
  • 50g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • 150ml IPA beer
  • 1 tbsp seaweed flakes
  • 1 litre sunflower oil for frying

For the pea salad:

  • 150g mange tout or sugar snap peas
  • 8 radishes, roughly chopped
  • Handful of samphire
  • 1 tbsp mint leaves, finely chopped
  • 2 tsp truffle oil
  • Salt and pepper
  • Juice and zest of 1 lemon


  1. Start by making your beer batter. Whisk all the ingredients together in a large bowl until smooth and frothy without any lumps. Preheat your oil in a saucepan to 180˚C.
  2. Coat your fish in a light dusting of flour and then dredge into your batter to coat thoroughly. Carefully drop it down into the hot oil and allow to cook until the bubbly batter is light and golden. Remove and drain on a sheet of kitchen roll. Season with a good pinch of sea salt flakes.
  3. For the salad heat a large frying pan or wok and toss the radishes, mint, peas and samphire with truffle oil and lemon for 3-4 mins. Serve immediately with your battered hake for a twist on classic fish n chips