There are many ways to make or break a fish fry, the two biggest mistakes are crappy batter and overcooked fish. With this recipe I use vodka to help evaporate faster resulting in a crispier and quicker cooking crust. With a quicker crust our hake does not overcook while waiting for the batter to finish. Boom, two birds, one stone.
Beer/Wine Pairing: Wheat beers and light ales. Crisp and light white wines as the key here. Un-oaked Chardonnays, Rieslings, Viognier, and Pinot Gris
For the Main Event
- Haddock or Pollock: 6-8 oz fillets
- Best Damn Beer Batter: 1 recipe
- Vegetable oil for frying
- Lemon wedges
- FGBP: t.t.
For the Batter
- Cake flour: 1 ¾ cup
- Salt: 1.5 tsp
- Baking powder: 1 tsp
- Beer: 8 oz
- Vodka (minimally 80 proof): 1 oz
For the Batter
- Combine the beer and vodka in a large bowl.
- Combine the dry ingredients in a separate bowl.
- Whisk dry ingredients into the wet ingredients until fully combined.
- Use within 2 hours.
For the Fish
- In a high walled pot add 3 inches of oil or enough to cover the fish fillets while frying.
- Turn the heat on medium high and heat until the oil is 350F.
- Lightly flour the fillets and then dunk them into the best damn beer batter until coated.
- Carefully add the battered hake into the hot oil and cook until the crust is golden brown and crispy and the fish is warmed through.
- Carefully remove from the heat and season with sea salt, fresh ground black pepper and a squeeze of lemon and enjoy with your favorite sides.