Chef Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe which is the increasingly popular white fish hake, cooked in a light tempura batter and served with with ramen noodles

fresh hake at a fish market
fresh hake at a fish market

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.