Crispy Battered Hake

Are you searching for a fresh fish supplier in Cape Town?

At Southern Cross Seafood, we pride ourselves on delivering the highest quality, sustainable seafood sourced straight from small-scale fishermen. One of our signature offerings is our Crispy Battered Hake, a dish that brings the coast’s authentic flavours to your table. Enjoy the succulent taste of sustainably sourced hake, perfectly cured and dipped in a light, chilled batter for that irresistible crunch.

Ingredients

For the Hake:

• 2kg hake (cut into 150g–180g pieces) – sourced from your trusted Cape Town fresh fish supplier.
• 200g rock salt

For the Batter:

• 215g self-raising flour
• 400g rice flour (plus extra for dusting)
• 10ml baking powder
• 30ml honey
• 345ml vodka
• 550ml sparkling water (ice-cold)

Batter & Hake Preparation

Prepare the Batter:

1. Mix the Dry Ingredients: In a large bowl, whisk together the self-raising flour, rice flour, and baking powder.
2. Combine the Wet Ingredients: In a separate bowl, blend the honey and vodka.
3. Incorporate the Liquids: Gradually whisk the honey-vodka mixture and sparkling water into the dry ingredients until the batter is smooth. A few small lumps are acceptable.
4. Chill: Cover the bowl and refrigerate the batter until ready to use.

Cure the Hake:

1. Salt Cure: Arrange the hake pieces on a tray and generously coat them with rock salt. Allow them to cure for 10 minutes.
2. Rinse & Dry: Rinse off the salt thoroughly with cold water, then pat the fish dry with paper towels.

Dust, Batter, & Fry:

1. Dusting: Lightly dust the cured hake pieces with plain flour to help the batter adhere.
2. Battering: Dip each piece into the cold batter, ensuring an even, generous coating.
3. Frying: Heat oil in a deep fryer or large pot to 190°C (375°F). Fry the hake in batches for 4–6 minutes until golden brown and crisp. Remove the fish with a slotted spoon and let drain on a wire rack or paper towels.

Assemble & Serve:

• Plate Immediately: Serve your crispy battered hake hot, accompanied by tartar sauce, lemon wedges, and chips or a fresh salad for a true Cape Town coastal experience.

Tips for Perfect Crispy Battered Hake:

Flavour Variation: Swap sparkling water with beer for an added depth of flavor.

Keep It Cool: Using a cold batter is key to a light and crispy finish.

Oil Temperature: Maintain the oil at 190°C throughout frying to avoid soggy fish.

Make Ahead: Prepare the batter in advance and keep it chilled until needed.