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Beer battered hake with mushy peas and tartare sauce

Beer battered hake with mushy peas and tartare sauce is a sauces recipe made with Bicarbonate Of Soda, Cider Vinegar, and Thick White Bread. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 1 tbsp
• 4 slice
• 2 tbsp

Method (preview)

1. 1

   Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with the water.

2. 2

   Add the bicarbonate of soda.

3. 3

   Cover and bring to the boil and once boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring from time to time.

4. 4

   If they are wet, continue cooking over the heat with the lid off to dry out a little.

5. 5

   Beat in the butter and season with salt and pepper.

6. 6

   For the beer battered hake, combine the flour, yeast, salt and sugar in a bowl.

7. 7

   Add the beer and vinegar and whisk until it forms a thick batter.

8. 8

   Heat a deep fat fryer to 190C/375F or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous.

9. 9

   Dip each piece of onion into the batter to coat thoroughly.

10. 10

    Cook them in batches in the fat fryer, and cook for 2-3 minutes until golden-brown and cooked through.

11. 11

    Dip each piece of fish into the batter to coat thoroughly.

12. 12

    Lower them carefully into the fryer, and cook one at a time.

13. 13

    Cook for 4-6 minutes until the fish is cooked through and the batter is golden-brown.

14. 14

    For rapeseed tartare sauce, whisk together the egg yolks, mustard and vinegar in a bowl or small processor.

15. 15

    To serve, place the fish on plates, with a spoonful of mushy peas alongside.