Recently hake was announced as Britain’s most sustainable fish by the NFFO (National Federation of Fishermen’s Organisations).
This is a fantastic and sustainable recipe that uses lager to create a light tempura batter and is served with tasty ramen noodles.
½ egg beaten
125ml cold lager
Pinch of bicarbonate soda
50g plain flour
400ml vegetable oil
400g hake cut into 8 pieces
300g noodles of your choice
1 lt vegetable stock
small handful of watercress
handful bean sprouts
6 spring onions sliced diagonally
One red chilli, trimmed and sliced
How to make it
lCook the noodles in a large pan of boiling water for 2-3 minutes until just tender, refresh under cold water, then divide into serving bowls
lCombine the egg, lager, bicarbonate of soda, salt, pepper and the flour in a bowl and whisk to form a light batter.
lHeat the vegetable oil until you can fry a cube of bread.
lDip the hake in seasoned flour, then into the batter.
lPlace the fish in the hot oil and fry for 4-5 minutes turning occasionally, remove and pat dry.
lBring the vegetable stock to the boil and pour it over the noodles, top with bean sprouts and the watercress.
lPlace the fish on the noodles and sprinkle the chilli and spring onions on top.